Another seasonal ingredient recipe and I love that you can tell the weather is getting warmer and the seasons are changing by the lighter more salad-like ingredients we get to use, this one I think was one of the easier ingredient choices, although it’s seen as a stereotypically savoury flavour, it's so easy to mix into so many different dishes to give it that light refreshing note. This month I went for cucumber to be our ingredient of choice, we all know you can use cucumber in salads, spicy rice dishes, as a form of skincare and in cocktails, but I'm using it as part of a refreshing minty yoghurt dressing in another tasty kebab recipe with vegan chicken and homemade naan bread!
120ml Warm Water
2 tsp Instant Dried Yeast
1 tsp Granulated sugar
1 1/2 tbsp Olive Oil
60ml Plain Yoghurt
Pinch of Salt
270g Plain Flour
4 Vegan Chicken Kebabs (I used Wicked’s garlic chicken kebabs)
Bag of crunchy salad
3 tbsp Plain Yoghurt
5-6 sprigs of Mint, finely chopped
1/2 of a Cucumber
1 tsp Lemon Juice
1 tsp Olive Oil
Salt & Pepper
To start with we want to make our naan bread. First, add the warm water into a large bowl then pour over the yeast and sugar, don’t stir it yet just let it all sit for about 5 mins until you start to see the yeast bubble.
Give this all a stir before adding in the rest of the naan bread ingredients, only add in 135g of plain flour for now and mix this all together until you have a porridge-like wet dough.
Now, add in the rest of your flour a bit at a time until the dough is firm enough to pick up with your hands. You can add more flour if you need to but only add a tbsp at a time as we don’t want it to dry out.
Once you have a firmer dough, tip this out onto a lightly floured surface and knead for 3-5 mins until the dough is no longer sticky and you can form it into a large ball.
In a medium-sized bowl, add a tsp of oil and make sure it's covering the bottom and sides, place your dough into this bowl with a damp tea towel on top and leave it to rise in a warm place for 50-60 mins.
Next, we want to preheat the oven to 190C/170 Fan/ Gas Mark 5, put your chicken kebabs on a non-stick tray and cook them in the oven for around 20 mins until they’re crispy.
Now our dough should have risen, take it out of the bowl onto a lightly floured surface and cut the dough in half. Pop one half back in the bowl for now and set aside. With the other half, start to gently roll it out with a rolling pin until you get it to around 10-inches wide and preheat a frying pan on low heat with a tsp of oil.
Now to make the dressing. Put the yoghurt, lemon juice, mint, oil and salt and pepper into a small bowl/mug and mix this all together. Take your cucumber and slice it in half, using your knife cut an incision down each side of the seeds in the middle and prise these out so we’re left with a plain cucumber, take a grater and grate the cucumber as fine as you can into the dressing then mix this all together and set aside.
Take your rolled out dough and carefully place it into the frying pan, as this is on low heat it’ll need about 3-4 mins on each side but you’ll know when it starts to cook as you’ll see bubbles form inside the dough. After 4 mins, flip it over and let it cook for another 4 mins on this side until the dough has good patches of colour and is crispy on the outside.
Place your cooked naan bread on a plate and let it cool for a couple of minutes before topping with a good helping of cucumber dressing, a couple of handfuls of salad and half of your chicken pieces, repeat this process with your other dough ball and you’re ready to eat!
I’m having a lot of fun making these kebabs recently, they’re so easy to make and so fresh when you want a change from the greasy kebab shop! I really liked the fresh and minty cucumber dressing that I think added a light flavour to the thick, filling naan and garlic chicken. Although this takes a little time while you wait for the dough to rise I think this meat-free recipe is perfect to make either in the kitchen or on the bbq if you’re feeling a change.
The humble cucumber worked perfectly as this month’s seasonal ingredient in this classic kebab and I can’t wait for you to see how I’ve used it in a sweet dish next time!