Homemade chicken kebab
Kebabs have a bad name in the UK and looking at the pavement detritus on a Sunday morning, I’d agree. However a good kebab is a think of wonder, and one of the things which makes it great is a good bread rather than a poor pita. I buy my breads from an Asian supermarket on my way home, still warm, because I couldn’t make one as good. I used a ridged cast iron pan because I could get it hot and then put it under the grill, cooking the chicken quickly so that it stayed juicy.
You will need
- A large chicken breast per person
- Tandoori spice mix
- Lemon Juice
- Greek yogurt
- Cumin seeds
- A cucumber
- Fresh corridor
- Hot sauce
- A flat bread/naan/roti
Do
- Chop the chicken into large chunks and dump in a plastic bag with a heaped tablespoon of tandoori spices and a healthy lemon juice. Shake until everything is mixed and stick it in the fridge over night.
- On the night…
- Put a heaped teaspoon of cumin seeds into a fry pan and heat until they pop and sizzle.
- Grind them in a pestle
- Fine slice a few inches of cucumber and mix with cumin and enough yogurt to bind. Refrigerate.
- Stick the grill on high and pop a ridged cast iron pan onto a high heat.
- Once everything is hot dump the chicken in and after a few minutes turn each piece so they’ve all got griddle marks on the outside.
- Pop the pan under the grill. It should only take a few minutes until everything is cooked though.
- Mix and eat
Results
So good I eat it sober. Lots.