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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. He is an established part of the German-speaking blogger scene and his broad range of topics appeals to both professional chefs and home cooks. As probably Germany's only chef, he regularly produces his own blog called Berliner Speisemeisterei and co-founded 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. Let it stand in a warm 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 place on a lightly floured work surface. Knead by hand for 5-10 minutes until a smooth and soft dough forms. (Alternatively, a kitchen machine can be used)
3
Place the dough in a lightly greased bowl, cover with a damp cloth or foil and let rise in a warm place for about 1 hour. The dough should double in size.
4
After resting, divide the dough into 6 equal pieces and roll each piece out on a lightly floured work surface into 0.5 cm thick, oval flatbreads.
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 slightly dry. Turn and bake again for 2-3 minutes.
6
For the mango sauce, heat the sunflower oil in a saucepan. Add fennel seeds, black onion seeds and chili flakes and sauté. Add the chopped ginger and chopped garlic cloves and sauté, stirring. Add the chopped sweet mango pickle and bring to a boil. Add the oyster sauce and the sweet tamarind sauce and bring to a boil again. 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-sized pot to 160°C, prepare the stirred tempura batter and dust the skewers with flour. Use a spoon to run the tempura batter over the planted.kebab from all sides and then place directly into the hot fat and bake. 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
Heat the mango sauce in a wide pan and add the baked skewers. Use a spoon to coat all the skewers with the mango sauce. Sprinkle the roasted onions over the top and decorate with the flowers.
