Daca visezi la arome orientale care te poarta cu gandul la taramuri calde, agitate si pline de miresme, atunci aceasta reteta de kebab de pui cu sos de smantana si patrunjel este exact ce ai nevoie! Fraged, bine condimentat si rumenit perfect, puiul devine vedeta farfuriei, invaluit intr-un dans de boia, sumac parfumat si usturoi. Iar ca totul sa fie si mai irezistibil, il servim cu un sos racoritor de smantana si patrunjel verde, alaturi de o salata crocanta de varza — totul impachetat in lipii calde, perfecte pentru strans fiecare picatura de savoare. E o explozie de gust, o reteta care aduce Orientul direct in bucataria ta si transforma orice masa intr-o sarbatoare!

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INGREDIENTE (pentru 2 portii)

Pentru kebab:

• 20 ml ulei masline
• 1 ceapa rosie
• 300 grame piept de pui
• 1/2 lingurita boia dulce
• 1/2 lingurita boia iute
• 1/2 lingurita sare
• 1/2 lingurita praf de usturoi
• 1/4 lingurita chimen
• 1/4 lingurita sumac
• 1/4 lingurita piper
  

Pentru sosul de smantana si patrunjel:

• 4 fire patrunjel verde
• 200 grame smantana
• 2 cepe verzi
• 1 lingurita suc de lamaie
• Sare

Pentru salata:

• 1/4 varza
• 1 ceapa verde
• 2 rosii
• 1 lingura ulei
• 1 lingura otet 
• Sare

Pentru aceasta reteta, am ales piept de pui exceptional de proaspat si savuros, provenit de la vecinii mei de la Butcher’s Cuisine. Am taiat carnea in fasii de aproximativ 3 x 0,5 x 0,5 cm, apoi am asezonat-o cu boia dulce si iute, sare, praf de usturoi, chimen, sumac si piper proaspat macinat. Am amestecat bine ingredientele, lasand puiul la marinat in frigider pentru cel putin 3 ore — ideal ar fi de seara pana a doua zi, pentru o aroma cat mai intensa.

Pentru sosul de patrunjel, am tocat fin frunzele de patrunjel si le-am combinat cu smantana fermentata, ceapa verde taiata subtire, suc de lamaie proaspat stors, sare si piper. Sosul obtinut se pastreaza la rece pana in momentul servirii, pentru a-si pastra prospetimea.

Intr-o tigaie incalzita cu ulei de masline, am adaugat ceapa taiata julien si am lasat-o la inabusit. Dupa ce s-a inmuiat usor, am adaugat fasiile de pui si le-am gatit timp de aproximativ 10 minute, intorcandu-le ocazional pentru o rumenire uniforma. La final, am adaugat un praf suplimentar de boia, usturoi, sumac si sare, ajustand gustul dupa preferinte.

Pentru salata de varza, am feliat fin varza si am framantat-o usor cu sare. Am adaugat rosii taiate felii subtiri, ceapa verde, ulei si otet, amestecand totul cu grija pentru un echilibru perfect al aromelor.

Se serveste kebab-ul de pui alaturi de lipii calde, sos de patrunjel si smantana, hummus picant si salata de varza proaspata.

Detaliile video ale retetei:

Daca v-a placut reteta de Kebab de pui cu sos de smantana si patrunjel, va invit sa incercati si:

English version

Chicken Kebab with Sour Cream and Parsley Sauce

If you’re dreaming of oriental flavors that transport you to warm, bustling lands filled with tantalizing aromas, then this recipe for Chicken Kebab with Sour Cream and Parsley Sauce is exactly what you need! Tender, well-seasoned, and perfectly seared, the chicken becomes the star of the plate — wrapped in a flavorful dance of sweet paprika, fragrant sumac, and garlic. To make it even more irresistible, we serve it with a refreshing parsley and sour cream sauce, alongside a crunchy cabbage salad — all wrapped in warm flatbreads, perfect for soaking up every last drop of flavor. It’s a true explosion of taste, a dish that brings the magic of the East straight into your kitchen and turns any meal into a celebration!

INGREDIENTS (for 2 servings)

For the kebab:

• 20 ml olive oil
• 1 red onion
• 300 grams chicken breast
• 1/2 tsp sweet paprika
• 1/2 tsp hot paprika
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• 1/4 tsp sumac
• 1/4 tsp black pepper

For the parsley sour cream sauce:

• 4 sprigs of fresh parsley
• 200 grams fermented sour cream
• 2 green onions
• 1 tsp fresh lemon juice
• Salt to taste

For the salad:

• 1/4 head of cabbage
• 1 green onion
• 2 tomatoes
• 1 tbsp oil
• 1 tbsp vinegar
• Salt to taste

For this recipe, I chose exceptionally fresh and flavorful chicken breast from my local neighbors at Butcher’s Cuisine. I sliced the meat into strips about 3 x 0.5 x 0.5 cm, then seasoned it generously with sweet and hot paprika, salt, garlic powder, cumin, sumac, and freshly ground pepper. After mixing well, I let the chicken marinate in the fridge for at least 3 hours — ideally overnight — to let the flavors fully develop.

For the parsley sauce, I finely chopped the fresh parsley and mixed it with fermented sour cream, thinly sliced green onions, freshly squeezed lemon juice, salt, and pepper. This cooling sauce is best kept chilled until serving time to preserve its freshness.

In a pan heated with olive oil, I sautéed julienned red onion until soft, then added the marinated chicken strips. I cooked them for about 10 minutes, turning occasionally for even browning. At the end, I added an extra touch of paprika, garlic powder, sumac, and salt, adjusting the flavors to taste.

For the cabbage salad, I thinly sliced the cabbage and gently massaged it with a pinch of salt. Then I added sliced tomatoes, green onion, oil, and vinegar, mixing everything carefully to create a perfectly balanced side.

Serve the chicken kebab with warm flatbreads, parsley sour cream sauce, and fresh cabbage salad — a delightfully aromatic and satisfying meal.

If you enjoyed this Chicken Kebab with Sour Cream and Parsley Sauce, you might also love Doner Kebab, Greek Chicken Gyros or Chicken Shaorma.

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