Pakistani Naan Kabob Roll
Directions
- 1Grate down a shallot in a large bowl.
- 2Add green chilies and hardburn to a mini food processor and give it a quick pulse.
- 3In a bowl, add all-purpose flour, salt, sugar, yogurt, one egg, yeast mixed with water, and slowly incorporate water and mix until it forms a sticky dough.
- 4Coat the top of the dough with oil and cover the bowl with plastic wrap, leaving it in the fridge for about an hour to rest.
- 5In a large bowl, add 80/20 ground beef, the hardburn and green chilies, grated shallots, and season with cumin, coriander, chili powder, a hefty pinch of salt and pepper.
- 6Mix the meat with your hands until it's essentially sticky.
- 7With wet hands, grab your beef and form your kebabs on a skewer.
- 8Dust your board with some flour, add your naan dough, cut it into sections, and start making your dough balls by folding the dough into itself and then rolling it around.
- 9Cover the dough balls at room temperature for about half an hour.
- 10To make the green chutney, add mint and cilantro to a mortar, give it a nice pinch of salt, and mash it to extract all the beautiful oils until the herbs are pasty.
- 11Add green chili to the mortar, give that a quick mash, then add a healthy amount of yogurt, a light palmful of black pepper, and a squeeze of lemon.
- 12Heat a grill to screaming hot.
- 13Place the kebabs on the grill.
- 14Roll out your naan dough to the best circle that you can make.
- 15Slap the naan on a hot pan and get each side nice and golden brown.
- 16To assemble, start with your naan, add a healthy amount of green chutney, then add your beautiful kebab, and a couple of beautiful green chilies.
- 17Roll the naan.
Ingredients
- shallot
- green chilies
- hardburn
- all-purpose flour
- salt
- sugar
- yogurt
- 1 egg
- yeast mixed with water
- water
- oil
- 80/20 ground beef
- cumin
- coriander
- chili powder
- black pepper
- mint
- cilantro
- lemon
Equipment
gratermini food processorlarge bowlplastic wrapskewergrilltongsrolling pinhot panmortpestle
Tips
- For the naan, fold the dough into itself and then roll it around to make dough balls.
- Cover the dough balls at room temperature for about half an hour.
- Mash the herbs for the green chutney to extract all the beautiful oils.
- Make the bread fresh.
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