Durum chicken kebap with realfooder yogurt sauce

CHICKEN MARINADE: Cut the chicken into strips and add them to the bowl with the marinade mixture: 1 tablespoon of EVOO, 1 tablespoon of lemon juice, 1/2 of oregano, 1/2 of cumin, 1/2 of paprika, cayenne, salt and pepper. Leave in the fridge for 10 minutes.

YOGURT SAUCE. Mix a Greek yogurt (200 ml approx), chopped garlic and parsley, a tablespoon of olive oil, juice of half a lemon, salt, pepper and a little paprika.

Heat the wheat tortillas in the pan, place tomato slices and lettuce. Then fry the chicken and place it on top of the lettuce. Add the feta cheese and the yogurt sauce on top.

Finally, roll up the fajita and wrap it in aluminum foil like a roll. With a sandwich maker we place it between both plates to give the final touch to the bread, and let's eat!