Kebab salad is the star of every party. Even gyros takes a back seat

The kebab salad seems to be dethroning the current queen of party tables - the layered gyros salad. They may seem similar, but the difference lies in one ingredient. The difference may not be visible to the naked eye, but you will feel it after the first bite.

Satisfying, pleasantly crunchy, and slightly sweet with a noticeable hint of spiciness - this is the new queen of party tables. Do you like coleslaw? If so, you will love the kebab salad (not to be confused with the gyros salad!).

What's the secret of the kebab salad? Unlike the famous gyros salad, it is exceptionally crunchy. This is thanks to the combination of fresh white and red cabbage. These vegetables are extremely juicy and will enrich the dish with a sweet-spicy flavor. For the gyro version, we often add Chinese cabbage, which - when treated with sauces - quickly loses its crunchiness.

The other ingredients of the kebab salad are pickles, corn, tomato, and onion. Remember, before adding yellow onion, it is worth blanching it. Otherwise, its intense taste may dominate the dish. In return, you can use white or red onion - these varieties are characterized by a mild taste, so you do not need to treat them with boiling water.

It's also worth keeping in mind that many people don't like tomato skins in their salads. There are several tricks to remove the skin from a tomato, but one of the simplest and fastest is... peeling it with a well-sharpened vegetable peeler (preferably with a serrated blade).

Ingredients:

• approx. 2.2 lbs of chicken meat (breast/thigh),
• kebab spice,
• half a small head of red cabbage,
• half a small head of white cabbage,
• 3 pickles,
• 2 raspberry tomatoes,
• a can of corn,
• 1 red onion,
• 3 tablespoons of mayonnaise,
• 3 tablespoons of natural yogurt,
• 2 cloves of garlic,
• a small bunch of chives,
• a teaspoon of ground smoked paprika,
• salt and pepper to taste,
• fat for frying,
• optionally, roasted onions.

Preparation:

1. Clean the chicken breast of membranes and cut into medium-sized cubes. Mix the cut meat in kebab seasoning with a little oil/olive oil. Cover the meat and set aside for at least one hour in the refrigerator.
2. In the meantime, prepare the sauce: mix mayonnaise and yogurt in a bowl, add smoked paprika, chopped chives, and garlic pressed through a press. Mix everything and add salt and pepper to taste. Store the finished sauce in the refrigerator.
3. Heat the fat in a pan and fry the meat. When it's ready, transfer it to a bowl and set aside to cool down.
4. Finely slice the red and white cabbage into strips, and pickles and red onion into cubes (finely chop the onion). Peel the tomatoes and also cut them into cubes.
5. Combine the vegetables with the sauce and meat, mix everything thoroughly. You can sprinkle the top with fried onions and chopped chives.