Fancy an authentic tandoori kebab served with a light and fluffy flatbread? Then keep reading, because we’ve created a simple ‘fakeaway’ recipe that will take your average kebab to whole new heights.
Unlike the kebabs you demolish after you’ve been out for a beer (or two), this one packs in plenty of protein and nutrients… not to mention all the spice and flavour!
So, grab your apron and wooden spoon, because it’s time to get creative in the kitchen!
For 4 Tandoori kebabs, you’ll need:
Serve these with a fresh side salad as a protein-fill meal.- 4 chicken breasts, chopped into chunks
- 4cms of ginger, grated
- 2 cloves of garlic, crushed
- 150g natural yoghurt
- 60ml tomato passata
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
For 4 large flatbreads, you’ll need:
- 175g self-raising flour
- ½ teaspoon baking powder
- 175g natural yoghurt
Place the grated ginger, crushed garlic, natural yoghurt (150g), passata, and spices into a large bowl and mix well. Once that’s done and dusted, add the chicken chunks and coat evenly with the mixture.
Now leave the chicken to marinate in the refrigerator for 2 hours.
Whilst that’s marinating, get preparing your flatbreads! Simply add all three ingredients into a large bowl and mix until you form a large ball.
Now all that’s left to do is dust your work top with flour, knead the dough, and then divide it into 4 equal pieces. Flatten each piece using a rolling pin – these should be roughly 3mm thick – and place to one side.
Once your chicken has marinated, take it out of the fridge and place onto metal skewers. Grill or barbeque these for roughly 15 minutes - or until white all the way through – turning them occasionally.
As the chicken is cooking, heat up a griddle pan and cook your flatbreads for 2 minutes on each side.
Serve with a side salad and voila, you’re done! Add a sprinkle of grated cheese and a dollop of soured cream if the spice is too much for you!
Enjoy! Remember to follow us on Instagram for more recipe ideas and inspiration.