CHICKEN KEBABS WITH RUMALI ROTI SALAD & RAITA
Description
You don't commonly find chicken mince on the supermarket shelves anymore. As it disappeared off the shelves, it also disappeared from the meals I prepared. I am increasingly shopping at the local Turkish or Indian grocers. The colours, smells and freshness draw me in and I've discovered fruit, vegetables, sweets - reminders of my childhood in India or food I've eaten on holidays abroad. The bonus is there is so much less packaging!
Walk down your local high street and you will see so many interesting foods, spices, patisserie and breads. People are always willing to tell you what something is and how you can use it. And of course Instagram is always a great source to check out new ways to cook anything.
I spotted chicken mince at the meat counter of my local Turkish shop and remembered the kebabs I had made so many years ago. They are softer and lighter than those made with mince lamb.
The rumali roti's are a traditional accompaniment for tandoori meat.They are thin and pliable, making them ideal to wrap around these delicious, melt in your mouth kebabs and a crisp crunchy salad.
Rumaal means handkerchief. These rotis (flatbreads) are made with a dough of plain white flour and water, rather than the whole wheat flour used for everyday rotis. They are rolled out thin. Don't overcook them and use them immediately. Alternatively you can use shop bought white tortillas.
Ingredients
METHOD
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Watch my YouTube video for the highlights on how to make it and the sizzle!
https://youtu.be/UeQegRBTtiY
1.Make ahead: Assemble your salad (lots of red onion) and the dough for flat breads (if you are making these yourself).
Raita: Make a small bowl of yoghurt seasoned with salt, pepper, paprika, chopped mint and coriander leaves and ground roasted cumin in a bowl. Add a little grated cucumber if you wish.
Kebabs: Put the mince in a bowl. Add all the ingredients except for the oil and knead to mix well. Spread it out and bring it back, to make sure all of the mince is properly seasoned.
Rub a little oil on your hands.
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Divide the mince mixture into 4 portions and mold each one around a skewer, lengthening it. Lay it on a flat plate. You may want to make 8 smaller ones if you prefer, if you aren't practiced at this.
Cover with foil and refrigerate for a couple of hours.
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Heat the oven to 120 c to keep the kebabs warm once cooked.
Heat a griddle with the remaining oil. On medium high heat put the kebabs in at an angle so that the griddle marks show up.
Give it a minute and then using non stick tongs, gently turn, repeating and rotating so that all the sides are cooked.
At this stage the skewers will come loose and you can slip them out. You can keep the kebabs in a warm oven, while you prepare the flat breads.
Serve everything separately, assemble as you like, with more or less salad, or yoghurt. Enjoy the Indian take on tacos!
What a lovely recipe Sherry, and plenty of detail and advice for everyone who wants to recreate it at home. Thanks for sharing! 👍
Thanks so much Chris for you support 🥰🥰