Chicken Tikka Kebabs With Cilantro, Raita On Pitta Bread.

A Cucumber And Fresh Mint Raita. Courtesy of 
 Wikipedia on Googl
A Cucumber And Fresh Mint Raita. Courtesy of 
 Wikipedia on Googl


The last time I shared Chicken Tikka with you was back in July 12th 2011 when it was roasted in the oven. This time we shall have it grilled on the stove-top grill and served on fresh hot pitta bread with chopped fresh cilantro (coriander) topped with a Raita. Indian / Pakistani food is generally spicy so yogurt comes to cool your palate...


You will need :
Serves 3 
-  700 gr chicken breast cut in cubes.
 -  4 Tbsp. ready made Tikka Powder mix. (As I usually say, any self respecting super market should have Sharwood's Tikka Powder Mix).


-  4 Tbsp. thick Greek yogurt.
-  2 Tbsp. lemon juice.
-  2 Tbsp. olive oil.
-  ½ bunch fresh cilantro.
-  Lettuce leaves.
-  10 pieces Pitta Bread.

-  400 gr thick Greek yogurt.
-  2 Tbsp. fresh mint roughly chopped.
- Toaster.
Method:
-  Combine Tikka powder mix, yogurt, lemon and olive oil into a uniform paste.
-  Add and coat chicken cubes.
-  Marinate for a couple of hours.


-  Thread into skewers. 2 per person.

-  Combine yogurt and chopped mint leaves in a bowl for the raita.

-  Put your chopped cilantro in a bowl to serve at table.
-  Serve your lettuce leave standing in a long wide glass.
-  Serve your pitta bread by the toaster.
-  Now that you have all your side dishes ready at table, start grilling your Tikka chicken kebabs.
-  When cooked, Serve 2 skewers of Tikka Kebab per person.
How to eat:
 -  Heat a pitta bread in the toaster.
-  Put some cilantro on pitta.
-  Take Tikka kebabs off one skewer and place on top of the cilantro.
-  Spoon some raita on top of the kebabs.
-  Fold the pita bread in two and eat by hand.

If you do not want to eat bread:
-  Instead of bread set one lettuce leaf on your plate.
-  Add some cilantro.
-  Kebabs from your skewer.
-  Top with raita.
Optional:
-  Sprinkle some slightly toasted cumin seeds on the raita.
-  Add thin onion rings on top of the raita.
Enjoy !!
Stelio

Comments

Post a Comment

Popular posts from this blog

Tahini...A Thousand And One Night Dip

Image
Tahini Photo Courtesy Of Wikipedia On Google T ahini is a paste made from Sesame seed. The oil you see floating on the top is the sesame oil which is an integral part of the tahini.  This is exactly like peanut butter where sometimes the oil floats on the top (if it is not made in U.S.A.). Tahini is very much used in the eastern part of the Mediterranean basin from Greece Eastwards, including Lebanon, Syria, Jordan, Palestine, Egypt, and Iraq. Tahini is used as a complement to shish kebabs,  meat, chicken, fish, and salads and even alone as a dip in western countries by people who lived in the middle east. Tahini is extremely good for the health and contains a number of vitamins, fiber, and other.
Read more

Using Fresh Coriander Instead Of Parsley...

Image
Fresh Coriander Instead Of Parsley. F resh Coriander, Cilantro known in Hispanic circles, or Coriandolo in Italy, is used extensively in foods to give a special "note" to the overall taste.  Fresh coriander is very much used in India, Pakistan, and other Eastern and Far Eastern countries for their wonderful dishes. It is also used in Mexico, Central and Latin America. Fresh Coriander On The Left, Dry Coriander Corns In The Middle, Finely Ground, Right. Courtesy Of Google Dried Coriander is very much used in the Middle East for Falafel, Foul, Humus, mixed and fried with garlic for Molohia soup. In short it is one of the most used herbs/condiments in oriental cuisine.
Read more