Paper Kebab
Thin chicken-mince kebab spiced with mint and yoghurt, cooked folded in greased parchment and assembled into saj bread rolls.
- 1 cup fried onions
- 400 g chicken mince
- 6 pc garlic
- 25 g ginger
- 1 handful mint
- 120 ml thick yogurt
- 2 pc green chillies
- 3 tbsp kebab masala
- ½ tsp turmeric powder
- 1 tsp red chilli powder
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Add to a shopping listHow the shopping list works →Kebab mixture and parchment cooking
- Step 1
Blend the fried onions, chicken mince, garlic cloves, ginger, mint, thick yogurt, green chillies, kebab masala, turmeric powder and red chilli powder well (salt to taste).
- Step 2
Crumple some parchment, then grease the parchment with oil.
- Step 3
Spread the kebab mixture as shown.
- Step 4
Fold as shown.
- Step 5
Place the kebabs on a pan on low flame; flip in between.
- Step 6
Cover and cook for 5 to 8 mins.
Assemble
- Step 1
Serve hot in saj bread with garlic sauce and pickles, plus kebab fries, then roll tight.
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