Chicken Kebab with Vegetables and Yogurt Sauce

Method

1. Prepare the vegetables: clean and julienne white cabbage, peel and grate carrots, slice tomato, and slice red onion.
2. Blanch the red onion for 20 seconds in a solution of equal parts water, vinegar, sugar, and salt, then cool under cold water to make marinated onion.
3. Debone the chicken thighs, remove any tendons, and keep the skin on. Cut into bite-sized pieces.
4. Prepare the marinade: mix sweet paprika, granulated onion, granulated garlic, curry, brown sugar, black pepper, sesame seeds, soy sauce, tomato paste, and a drizzle of olive oil.
5. Add the chicken pieces to the marinade and mix well to coat.
6. Thread the chicken onto skewers, leaving some skin exposed for crispiness.
7. Grill the skewers over a charcoal barbecue until cooked through and lightly charred.
8. Meanwhile, prepare the yogurt sauce: mix low-fat yogurt with oregano, salt, and olive oil.
9. Warm the piadina flatbreads on the grill for a few seconds on each side.
10. Assemble the kebab: spread yogurt sauce and optional mayonnaise on the piadina, add the grilled chicken, marinated red onion, grated carrots, sliced cabbage, and tomato.
11. Roll up the piadina and serve immediately.