Easiest Way to Make Perfect Tex's Chicken Tikka Kebab on Naan Bread 🐔🍞🍲🌿

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Tex's Chicken Tikka Kebab on Naan Bread 🐔🍞🍲🌿

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We hope you got insight from reading it, now let's go back to tex's chicken tikka kebab on naan bread 🐔🍞🍲🌿 recipe. To cook tex's chicken tikka kebab on naan bread 🐔🍞🍲🌿 you only need 30 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to prepare Tex's Chicken Tikka Kebab on Naan Bread 🐔🍞🍲🌿:

Get of cubed chicken breast.
You need of large plain or garlic and coriander naan bread.
Take of small Plain, or garlic and coriander naan (optional).
Prepare of wooden skewers.
Provide of unsalted butter.
Take of oil.
Provide of ⚫.
Take of ⚫ Salad⚫.
You need of iceberg lettuce.
Provide of red or white Cabbage (optional).
Take of Good-sized carrot.
Take of english cucumber.
Use of baby tomatoes, or 2-3 sliced medium-sized large tomatoes.
Provide of sea salt.
Use of ground black pepper.
Prepare of ⚫.
Get of ⚫ Mint Yoghurt Dip⚫.
Take of plain or Greek yoghurt.
Use of mint sauce.
Get of English cucumber (deseeded & chopped).
Provide of fresh mint or 1 teaspoon dried mint (optional).
Take of ⚫.
Provide of ⚫ Tikka Marinade⚫.
Provide of Tikka paste.
Provide of lemon juice.
Get of plain yoghurt.
Get of fresh chopped coriander (cilantro) or 1 tsp dried.
Use of MSG (optional).
Prepare of red food colouring (optional).
Prepare of sea salt and ground black pepper to season.

Instructions to make Tex's Chicken Tikka Kebab on Naan Bread 🐔🍞🍲🌿:

Prepare the marinade. Leave the yoghurt to one side for now and combine the rest of the marinade ingredients in a small bowl, mixing well:.
Cube your chicken into nice size pieces of about ¾ to 1 inch. If you're using frozen meat, cube it before its fully defrosted. This will keep the chicken firm and help you get nicer cubes. Add chicken to the bowl, and press the marinade in to the meat with the back of a spoon for a few minutes, or transfer to a sandwich bag and squeeze in with your hands.
Refrigerate and leave for at least 1 hour to marinate..
Add the yoghurt and massage again until the marinade is all one colour. Leave as long as you can to marinate, but at least another hour.
I prefer to leave overnight for a more consistent taste throughout the meat.
About 1½ hours before cooking the chicken make the dip. Simply mix the dip ingredients and blend. Deseed the cucumber or your dip will be watery:.
Pour the dip in to a dipping bowl or ramekin, garnish with a sprig of fresh mint or a sprinkle of dried mint, then refrigerate.
Prep your salad and refrigerate https://cookpad.com/us/recipes/461622-texs-crispy-green-salad-%F0%9F%8D%B2.
Cover a large plate with cling film for an easy clean-up, and begin to thread your cubes of marinated chicken onto wooden skewers. Tip: cover the ends of the skewers with foil to prevent them burning during grilling or, soak them before use.
Grill for 12-15 minutes on a high heat turning every 3-4 minute until you begin to see a nice char on the edges of the cubes. Put somewhere warm to rest until the naan is ready..
Melt the butter in to the oil and brush liberally onto both sides of the naan. Grill the naan on a medium heat for 3-4 minutes turning once.
Put the naan on a plate, and pile with your salad. Put the skewers on the salad, splash with lemon or lime juice, and serve..
Eat by removing the chunks of tikka chicken from the skewers, tearing chunks off the naan, wrapping it round the chicken and salad then dipping in the mint yoghurt.