Middle Eastern Chicken Kebobs, Turmeric Rice with Naan

Middle Eastern Chicken Kebobs, Turmeric Rice with Naan

  • Servings: 2
  • Difficulty: easy
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Middle Eastern Chicken Kebobs, Turmeric Rice with Naan
So I made a homemade tandoor oven for summer kebab cooking. So on my first fire I went Middle Eastern and found a recipe from a delightful site called Once Upon a Chef http://www.onceuponachef.com/ by Jenn Segal. Not sure how I found her but she has some great looking food with great pictures.

Also when I watched the video to build my tandoor the guy was slapping dough on the inner walls of the pot to bake the Naan bread. So I wanted to try making some Naan bread and went to my favorite Indian chef Aarti Sequeira.

Finally I took my bone broth/stock and made a turmeric and saffron rice pilaf. I am going to leave that recipe off because it’s basically the same recipe I used prior but instead of water I used stock/broth and added some turmeric and saffron.

The chicken turned out great as did the Naan. I am not sure why I feel this way but when anything bread related turns out it feels like an accomplishment. Baking and breads remain mystical because of the steps and necessary measuring etc.

We enjoyed it with some Rahr beer brewed in Ft. Worth. I went with the Amber Red. Good stuff!!

Let’s cook
2 chicken breasts (cubed into large bite sized pieces)
1 cup of plain greek yogurt
juice of one lemon
5-6 minced garlic
1 tbs of paprika
2 tsp of cumin
2 tsp of cayenne
2 tbs of pickle juice
2 tbs of olive oil
1 tbs of Kosher Salt
1 tbs of Black Pepper

Naan by Aarti
1 tsp of dry yeast
2 tsp of sugar
2 cups of AP flour (sifted)
1/8 tsp baking powder
2 tbs of greek yogurt
2 tbs of olive oil
3/4 cup of warm water
Butter and salt for topping

1. Best to marinate your chicken 24hrs. IF you can’t do your best to marinate it as long as possible. Take all your ingredients and mix them in a bowl. Taste it. Adjust as necessary. Cube your chicken and put it a bag or in a bowl and cover.
2. Skewer your chicken and if you can leave a little room between each piece. Cook them in your homemade tandoor or grill if you don’t have a tandoor.

3. Naan bread. You need start this about 4hrs prior to eating because the yeast has to do its thing.
Take a bowl or measuring cup and fill it with 3/4 cup of water. Warm it up in microwave for 15 seconds. Add sugar and yeast. Stir and let it get frothy for 8 mins. IMG_9976

Take your other dry ingredients (flour, salt, sugar, baking powder) and sift into a large bowl.

Back to your yeast brew and wet ingredients. Add olive oil and yogurt to the yeast brew and stir to break up the yogurt. Now add to your dry ingredients and combine until you have a sticky mess.

I turn my oven on to 150 degrees for 30 seconds and then turn it off. It gets just warm enough and I cover my dough with plastic wrap and a towel and put it in the oven (Turned off). Just a shot of heat in there. Let it sit for 4 hours.

When ready to make it split this dough into six equal pieces. When ready to make use a cast iron skillet or your tandoor and roll each piece out to about 1/4 inch thickness and slap it on the wall or cast iron. It will bubble up a bit and should be ready to eat after 3-4 minutes. Top with butter and a little pinch of salt.

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