Chicken doner kebab

Chicken doner kebab: a quick pitta recipe with chicken breast, red cabbage, low-fat quark and garlic – with plenty of protein, easy for every day and fresh.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 450 kcal per serving
• Protein: 45 g
• Fat: 10 g
• Carbs: 45 g

Ingredients

• 1 pitta bread
• 150 g chicken breast fillet
• 50 g red cabbage
• 50 g low-fat quark
• 1 clove of garlic

Method

You’ll need: frying pan · chopping board · knife · spatula

1. Cut the chicken breast into thin strips. Season with gyros seasoning or with paprika and cumin.
2. Fry the chicken in a non-stick frying pan over a high heat until well browned and cooked through. Turn it only briefly so it stays juicy.
3. Cut the red cabbage into very fine strips. Crush the garlic and stir it into the low-fat quark.
4. Toast the pitta bread briefly so it's lightly crisp outside and still soft inside. Then carefully cut it open.
5. Spread the pitta bread with the garlic quark. Then fill with the red cabbage and the fried chicken.
6. Serve the doner straight away, while the chicken is still warm and the bread is lightly crisp.

Good to know

When it needs to be quick, this is the kind of meal that just hits the spot. Savoury, fresh and pleasantly light – without that typical takeaway feeling afterwards.

Swaps

Low-fat quark → plain Greek yoghurt (a little creamier, also provides protein and calcium); pitta bread → wholemeal flatbread (usually more fibre); chicken breast → turkey breast (similar protein content, also lean); red cabbage → white cabbage (milder, also provides fibre)

Allergens

Contains gluten from the pitta bread and milk from the low-fat quark. For children, season it mildly; during pregnancy, cook the chicken all the way through and only use fresh, chilled dairy products.