Chicken Kebab Wraps
Ingredients
- Chicken Mince (or boneless chicken breast) 1 kg
- Onion, 1 medium, roughly chopped
- Ginger paste 2 teaspoons
- Garlic paste 2 teaspoons
- Green chilies 2-3, chopped
- Fresh coriander 8 tablespoons, chopped
- Fresh mint 2 tablespoons, chopped
- Egg 1
- Butter 1 teaspoon
- Salt 1.5 teaspoons or to taste
- Black pepper powder 1/2 teaspoon
- Cumin powder 2 teaspoons
- Coriander powder 2 teaspoons
- Garam masala 2 teaspoons
- Egg 1
- Breadcrumbs 3-4 tablespoons (if needed)
- Tortilla Wraps or parathas
- Onions, tomato and mint for stuffing
- Imli chutney
- Mayo Sauce
Preparation
- Grate the onion and squeeze its liquid as much as possible using a cloth or a strainer.
- In a food processor, add the chopped onions, ginger paste, garlic paste, green chilies, fresh coriander, fresh mint, egg, butter, salt, black pepper powder, cumin powder, coriander powder and garam masala. Chop everything into a paste.
- Add the chicken mince and grind the mixture until combined and smooth.
- Turn the mixture out into a bowl. Add the breadcrumbs and mix well.
- Cover and refrigerate for a few hours (at least 2 hours).
- When ready to cook, apply some oil on your hands and shape the kababs.
- Heat some oil in a non-stick pan or grill pan and arrange the kababs on it. Shallow fry for about 10 minutes or as needed, turning them as needed until cooked completely
- NOTE: For a smoky flavour, you can smoke the mixture before shaping the kababs by placing a lit coal on a piece of foil and placing it in the middle of the bowl having the mixture. Then drop a bit of oil on the coal and cover the bowl for 2 minutes to retain the smoke in the bowl for the mixture to absorb it. Once done, discard the coal and proceed with shaping the kababs. Alternatively, you can smoke the kababs once they are cooked using the same method of a lit coal.
- Use tortilla or paratha for the rolls.
- Place a tortilla on the plate, add kebabs, some imli chutney, mayo sauce and chili sauce (I used tobacco sauce). Add some thinly sliced onions, thinly sliced tomatoes and chopped mint.
- Wrap the tortilla and place on a hot grill pan and toast until you get the beautiful grill marks.
- Serve hot with imli chutney and some pickle.
- Enjoy!
Chicken Kebab Wraps
Ingredients
- Chicken Mince (or boneless chicken breast) 1 kg
- Onion, 1 medium, roughly chopped
- Ginger paste 2 teaspoons
- Garlic paste 2 teaspoons
- Green chilies 2-3, chopped
- Fresh coriander 8 tablespoons, chopped
- Fresh mint 2 tablespoons, chopped
- Egg 1
- Butter 1 teaspoon
- Salt 1.5 teaspoons or to taste
- Black pepper powder 1/2 teaspoon
- Cumin powder 2 teaspoons
- Coriander powder 2 teaspoons
- Garam masala 2 teaspoons
- Egg 1
- Breadcrumbs 3-4 tablespoons (if needed)
- Tortilla Wraps or parathas
- Onions, tomato and mint for stuffing
- Imli chutney
- Mayo Sauce (mayonnaise, relish, chopped chili and mint)
Instructions
- Grate the onion and squeeze its liquid as much as possible using a cloth or a strainer.
- In a food processor, add the chopped onions, ginger paste, garlic paste, green chilies, fresh coriander, fresh mint, egg, butter, salt, black pepper powder, cumin powder, coriander powder and garam masala. Chop everything into a paste.
- Add the chicken mince and grind the mixture until combined and smooth.
- Turn the mixture out into a bowl. Add the breadcrumbs and mix well.
- Cover and refrigerate for a few hours (at least 2 hours).
- When ready to cook, apply some oil on your hands and shape the kababs.
- Heat some oil in a non-stick pan or grill pan and arrange the kababs on it. Shallow fry for about 10 minutes or as needed, turning them as needed until cooked completely
- NOTE: For a smoky flavour, you can smoke the mixture before shaping the kababs by placing a lit coal on a piece of foil and placing it in the middle of the bowl having the mixture. Then drop a bit of oil on the coal and cover the bowl for 2 minutes to retain the smoke in the bowl for the mixture to absorb it. Once done, discard the coal and proceed with shaping the kababs. Alternatively, you can smoke the kababs once they are cooked using the same method of a lit coal.
- Use tortilla or paratha for the rolls.
- Place a tortilla on the plate, add kebabs, some imli chutney, mayo sauce and chili sauce (I used tobacco sauce). Add some thinly sliced onions, thinly sliced tomatoes and chopped mint.
- Wrap the tortilla and place on a hot grill pan and toast until you get the beautiful grill marks.
- Serve hot with imli chutney and some pickle.
- Enjoy!
