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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, tex's chicken tikka kebab on naan bread 🐔🍞🍲🌿. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook tex's chicken tikka kebab on naan bread 🐔🍞🍲🌿 using 30 ingredients and 13 steps. Here is how you cook it.

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

1. Prepare cubed chicken breast
2. Prepare large plain or garlic and coriander naan bread
3. Prepare small Plain, or garlic and coriander naan (optional)
4. Get wooden skewers
5. Make ready unsalted butter
6. Make ready oil
7. Get ⚫
8. Get ⚫ Salad⚫
9. Prepare iceberg lettuce
10. Take red or white Cabbage (optional)
11. Prepare Good-sized carrot
12. Prepare english cucumber
13. Make ready baby tomatoes, or 2-3 sliced medium-sized large tomatoes
14. Prepare sea salt
15. Make ready ground black pepper
16. Prepare ⚫
17. Take ⚫ Mint Yoghurt Dip⚫
18. Prepare plain or Greek yoghurt
19. Take mint sauce
20. Prepare English cucumber (deseeded & chopped)
21. Make ready fresh mint or 1 teaspoon dried mint (optional)
22. Get ⚫
23. Prepare ⚫ Tikka Marinade⚫
24. Take Tikka paste
25. Get lemon juice
26. Get plain yoghurt
27. Make ready fresh chopped coriander (cilantro) or 1 tsp dried
28. Make ready MSG (optional)
29. Prepare red food colouring (optional)
30. Take sea salt and ground black pepper to season

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

1. 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:
2. 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
3. Refrigerate and leave for at least 1 hour to marinate.
4. 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
5. I prefer to leave overnight for a more consistent taste throughout the meat
6. 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:
7. 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
8. Prep your salad and refrigerate - - https://cookpad.com/us/recipes/461622-texs-crispy-green-salad-%F0%9F%8D%B2
9. 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
10. 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.
11. 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
12. 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.
13. 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

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