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Indian kebab skewer with naan
Duration:
90 Min
Level:
Medium
Made by:
Steffen Sinzinger
Steffen Sinzinger, born in 1980, is a chef living in Berlin and has been a passionate food blogger for more than 10 years now. He is a fixture on the German-language blogging scene, and his wide-ranging topics appeal to both professional chefs and the home-cooking faction. As probably Germany's only chef, he regularly produces his own blog called Berliner Speisemeisterei and helped launch GOOD n' Vegan, the first purely vegan delivery service.
Ingredients
4
Servings
400 g planted.kebab
8 wooden skewers
150 ml mixed tempura batter
Naan bread
120 ml warm water
3,5 g dry yeast
1 tsp sugar
1 tbsp olive oil + more to roast
60 g soy yogurt
½ tsp salt
300 g wheat flour
Mango sauce
10 g sunflower oil
8 g fennel seeds
1 g black onion seeds
3 g chili flakes
15 g fresh ginger, chopped
15 g garlic cloves, chopped
335 g sweet mango pickle, chopped
35 g vegan fish sauce (no fish sauce)
100 g sweet tamarind sauce
Products in this recipe
planted.kebab
Preparation
1
Mix the lukewarm water, yeast and sugar in a large bowl. Leave in a lukewarm place for 10 minutes until it starts to foam.
2
Add the olive oil, soy yogurt, salt and flour. Mix everything well with a wooden spoon or fork and transfer to a work surface lightly dusted with flour. Knead by hand for 5-10 minutes until you have a smooth and soft dough. (Alternatively, a food processor can be used).
3
Put the dough in a lightly greased bowl and let it rise, covered with a damp cloth or foil, for about 1 h in a warm place. The dough should double in size.
4
After resting, divide the dough into 6 equal pieces and roll out on a lightly floured work surface into 0.5 cm thick oval patties each.
5
Temper a cast iron pan over medium heat and brush it with oil. Heat each flatbread for about 2-3 minutes and bake until bubbles form and the edges look a little dry. Turn over and bake again for 2-3 minutes.
6
For the mango sauce, heat the sunflower oil in a pot. Add the fennel seeds, black onion seeds and the chili flakes and sauté. Add the chopped ginger and garlic cloves and stir-fry. Add the chopped sweet mango pickle and bring to a boil. Add the oyster sauce and sweet tamarind sauce and bring to the boil again and simmer for 20 minutes.
7
Skewer the planted.kebab meat and place on a plate lined with baking paper. Heat the vegetable oil in a medium saucepan to 160°C. Prepare the prepared tempura batter and dust the skewers with flour. Using a spoon, run the tempura batter over the planted.kebab from all sides and then place directly into the hot fat and fry. Turn the skewer after 10 seconds and continue baking until golden brown. Place the skewer on a plate lined with kitchen paper and degrease.
8
In a wide pan, heat the mango sauce and add the baked skewers. Spoon the mango sauce over all the kebabs. Sprinkle the fried onions on top and decorate with the flowers.
