Chicken Kebab Roll Recipe

A simple recipe for Chicken Kebab Roll:

Ingredients:

For the Chicken Kebabs:

• 500g boneless chicken, cut into small cubes
• 1 cup thick yogurt
• 2 tablespoons ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons oil

For the Roll:

• 4 large chapatis or parathas (Indian flatbreads)
• Sliced onions
• Sliced tomatoes
• Sliced cucumbers
• Lettuce leaves
• Mint chutney or any other sauce of your choice
• Oil or butter for cooking the rolls

Instructions:

1. Marinate the Chicken:

• In a bowl, combine yogurt, ginger-garlic paste, lemon juice, ground cumin, ground coriander, garam masala, turmeric powder, red chili powder, salt, and oil.
• Add the chicken pieces to the marinade and mix well, ensuring the chicken is well coated.
• Cover and refrigerate for at least 1 hour, or preferably overnight for best flavor.

2. Cook the Chicken:

• Heat a grill pan or a regular pan over medium-high heat.
• Thread the marinated chicken onto skewers or cook directly in the pan.
• Cook the chicken kebabs until they are cooked through and slightly charred on all sides, about 8-10 minutes depending on the size of the chicken pieces.
• Remove from heat and keep aside.

3. Prepare the Rolls:

• Heat a tava (griddle) or a non-stick pan over medium heat.
• Warm each chapati or paratha on both sides, brushing with a little oil or butter if desired.
• Place a chapati or paratha on a flat surface.
• Spread some mint chutney or sauce of your choice over the chapati.
• Arrange a few lettuce leaves on one side of the chapati.
• Place some cooked chicken kebabs on top of the lettuce leaves.
• Add sliced onions, tomatoes, and cucumbers on top of the chicken.

4. Roll the Kebab Roll:

• Fold the sides of the chapati over the filling.
• Roll tightly from one end to the other, ensuring the filling is secured inside.
• Optionally, wrap the roll in foil or parchment paper to hold it together and make it easier to eat.

5. Serve:

• Cut each roll in half diagonally, if desired, and serve hot with additional mint chutney or sauce.