Seehk Kebabs - Chicken kebab skewers with naan and raita

Kids love making their own bread. It is always surprisingly much easier than they imagine. This is a lovely Saturday afternoon activity. Have the kids prep the chicken in the marinade, the Raita and the Naan early in the afternoon, then allow the flavours to develop. Come 6pm, it's ready to be cooked. the flavours are bright, without being overwhelming for young palates.

 

Ingredients (Serves 4) 

Seekh kebabs 

  • 500g chicken mince 
  • 2 medium onions 
  • 2-3cm ginger 
  • 1 green chili 
  • ½ bunch coriander 
  • 1 tsp chaat masala 
  • ½ tsp red chili powder 
  • ½ tbsp garam masala 
  • 1 tsp cumin powder 
  • Salt and pepper to taste 
  • 2 tbsp olive oil 

Raita 

  • 4 small cucumbers 
  • 2 tsp salt  
  • 4 cups whole-milk yoghurt  
  • 1 cup red onion  
  • 8 tbsp fresh coriander leaves 
  • 4 tbsp fresh lime juice  
  • ½ tsp ground coriander  
  • ½ tsp ground cumin  
  • ½ tsp ground black pepper  
  • ½ tsp ground nutmeg  
  • ½ tsp ground cinnamon  
  • ½ tsp ground cardamom 

 Naan 

  • 450g bread flour 
  • 7g sachet dry yeast 
  • 1 tsp salt 
  • 1 tsp caster sugar 
  • ¾ cup warm water 
  • 1/3 cup Greek style yoghurt 
  • 2 tbsp vegetable oil 
  • 30g butter 
  • Toasted sesame seeds

Instructions 

Seekh Kebabs 

  1. Finely chop the onions, chili and coriander.
  2. Peel and mince or grate the ginger. 
  3. In a bowl, combine the chicken mince, onion, ginger, chili, coriander, chaat masala, chili powder, garam masala, cumin, and salt and pepper. 
  4. Mix until well combined. 
  5. Using wet hands, shape the mixture into 8 small kebabs. 
  6. Pierce each kebab with a wooden skewer. 
  7. Place oil in frypan and turn temperature to medium heat. 
  8. Cook in frypan for 8 to 10 minutes, turning regularly. 
  9. Keep kebabs warm in the covered frypan until ready to serve. 
  10. Just before serving, sprinkle the cooked kebabs with extra coriander and chaat masala.  

Raita

  1. Cut cucumber into small diced pieces.
  2. Place cucumber in a colander, and sprinkle with salt.  
  3. Toss well and allow to drain for 30 minutes.  
  4. Rinse with cold water and drain.  
  5. Place cucumber on layers of paper towels and cover with additional paper towels.  
  6. Let stand 5 minutes, pressing down occasionally. 
  7. When the cucumber is completely dry combine the cucumber, yoghurt and all the other ingredients in a bowl. 

Naan 

  1. Combine the flour, yeast, salt and sugar in a bowl. Mix in water, yoghurt and oil. Knead dough for 5 minutes or until smooth. 
  2. Place dough in a bowl. Cover with plastic wrap and set aside in a warm place for about 40min or until the dough has doubled in size. 
  3. Meanwhile, if cooking naan in an oven, preheat oven to 250°C.  
  4. Punch down dough then divide it into 4 equal portions (1 portion each)
  5. Roll out each portion of dough on a lightly floured surface into an oval shape. 
  6. Spray or brush both sides of the dough with oil.  
  7. If cooking in an oven, bake on a lined baking tray for 5 – 10 minutes or until puffed and light golden. 
  8. If cooking in a frypan, cook each naan on high heat for 1-2 minutes on each side. 
  9. Brush each naan with melted butter and top with sesame seeds. Wrap in foil to keep warm.  

To serve: 

Serve each naan with a chicken seekh kebab inside and top with a tbsp of the raita. Add salad greens (lettuce leaves) if desired.  

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