For Kebab
- 1 lbs Boneless skinless Chicken thighs or breast or 500 grams. Cut them into 1/2 inch pieces
- 3 tbsp plain yogurt
- 1 tbsp Ginger garlic paste
- 1 tsp garam masala
- 1 tsp Coriander
- 1 tsp Cumin
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric
- 1 tbsp Lemon juice
- 2 tsp olive oil or cooking oil
- 1 tsp dried fenugreek leaves crushed
- Salt to taste
Tapas Assembly Ingredients
- 1/4 Red Onion juliennes
- 1 Roma Tomato or salad tomato, thin slices
- 10-12 Cilantro whole leaves
- 4 tbsp Green Chutney
- 6-8 mini parathas ready made or home made or corn tortillas (for glutenfree)
Marinate the chicken pieces with yogurt, spices, 1 tsp oil and remaining seasoning. Let it marinate for a minimum of 1 hour. For best results, marinate overnight.
Grease a (non stick) grilling pan with 1 tsp oil and heat on a medium flame.
Add the marinated chicken pieces to the pan and grill until cooked.
Remove from heat and transfer the chicken into a serving dish.
Take a mini parathas (Indian flatbread) and place 3-4 chicken kebabs, green chutney, onions and tomatoes. Garnish with cilantro leaves. Repeat the same same for other parathas.
Dig in and enjoy with your choice of drink!
- I used 'Kawan Mini Parathas' from the Indian grocery store. Ready made mini naan or corn tortillas (gluten-free) can be used as well.
- On the other hand, home made mini parathas or mini naan can also be used.
- Store bought 'Green chutney' was used. Cilantro chutney or Mint chutney can also be used.
- Follow the recipe for kebab and exclude the tapas assembly ingredients, if desired.
The nutritional value is for 1 serving. Please keep in mind that the nutrition value is a rough estimate and can vary based on the product used.
Serving: 1g | Calories: 600kcal | Carbohydrates: 41g | Protein: 51g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 219mg | Sodium: 419mg | Potassium: 785mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1314IU | Vitamin C: 13mg | Calcium: 110mg | Iron: 3mg