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Summer Style Kabob

Thanks to Dennis Irsigler for this CNCF cookbook favorite, Summer Style Kebobs. The combination of meta, salad, and bread will have you enjoying those long summer days, wherever you are.

Halftone black and white image of Dennis Irsigler
Dennis IrsiglerMETRO Markets GmbH
Illustration of Summer Style Kabob



  • 300 grams (3/4 pound) chicken breast
  • sweet paprika powder
  • 2 tablespoons olive oil


  • 1 cucumber
  • 4 small tomatoes
  • 150 grams (5.2 ounces) of plain yogurt
  • 1 tablespoon olive oil
  • salt
  • pepper
  • fresh parsley
  • chili flakes


  • 1 loaf ciabatta bread
  • 2 tablespoons olive oil
  • salt to taste
  • pepper to taste
  • 1 or 2 cloves of garlic


  1. Clean the chicken breast and dry it on a paper towel. Cut into strips or small pieces and season as you like. (Sweet paprika powder works well.)
  2. Wash the cucumber (peel if desired), and cut it into little triangle shapes.
  3. Wash the tomatoes and cut into small chunks.
  4. Wash and chop the parsley.
  5. In a bowl combine the yogurt with 1 tablespoon of olive oil, plus salt and pepper to taste.
  6. Cut the ciabatta bread into thumb sized bits or just tear it apart (while listening to the Doom soundtrack).
  7. Heat up an additional 2 tablespoons of olive oil in a pan and toast the ciabatta pieces.
  8. Cut the cloves of garlic or press them into the pan with the ciabatta to coat the bread pieces.
  9. Heat up another pan (or clean the previously used pan) and add another 2 tablespoons of olive oil. Add the meat and sauté until cooked through. Season to taste with salt and pepper.
  10. Serve on plates starting with tomatoes, cucumber, parsley and the garlic bread. Top with the mixed yogurt sauce and then add the meat with some chili flakes.
  11. Enjoy!

Published on

15 November 2021
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