Ingredients with Measurements:
- 1 lb boneless chicken
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp salt
- 2 tbsp lemon juice
- 1/4 cup yogurt
- 1/4 cup oil
- 4-6 paratha or tortilla bread
- 1 onion, thinly sliced
- 1 tomato, thinly sliced
- 1/4 cup cilantro, chopped
Special Equipment Needed:
- Skewers
- Grill or oven
Step-by-Step Instructions:
1. Cut the chicken into small pieces and marinate with ginger paste, garlic paste, red chili powder, cumin powder, coriander powder, garam masala powder, salt, lemon juice, yogurt, and oil. Mix well and let it marinate for at least 2 hours or overnight.
2. Preheat the grill or oven to 350°F.
3. Thread the marinated chicken onto skewers and grill or bake for 15-20 minutes or until fully cooked.
4. Warm up the paratha or tortilla bread on a skillet or in the oven.
5. Place the cooked chicken on the bread and top with sliced onion, tomato, and cilantro.
6. Roll up the bread tightly and serve hot.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 15-20 minutes
Temperature:
Grill or oven: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Paratha or tortilla bread can be substituted with naan or pita bread.
- Yogurt can be substituted with sour cream or Greek yogurt.
Variations:
- Add sliced bell peppers or jalapenos for extra flavor and spice.
- Use different spices or herbs for a different flavor profile.
- Add a dollop of chutney or hot sauce for extra flavor.
Tips and Tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning.
- Make sure to marinate the chicken for at least 2 hours or overnight for maximum flavor.
- Use a meat thermometer to ensure the chicken is fully cooked.
Storage Instructions:
Leftover sajji kabab rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the sajji kabab rolls in the oven or microwave until heated through.
Presentation Ideas:
Serve the sajji kabab rolls on a platter with sliced lemon and fresh herbs for a beautiful presentation.
Garnishes:
Garnish with chopped cilantro or parsley for extra freshness.
Pairings:
Serve with a side of raita or cucumber salad for a refreshing contrast.
Suggested Side Dishes:
- Cucumber salad
- Raita
- Roasted vegetables
Troubleshooting Advice:
- If the chicken is not fully cooked, continue grilling or baking until the internal temperature reaches 165°F.
- If the bread is too dry, brush with a little oil or butter before warming up.
Food Safety Advice:
- Always wash hands and surfaces thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Store leftover sajji kabab rolls in the refrigerator and consume within 3 days.
Food History:
Sajji kabab is a popular dish in Pakistani and Indian cuisine, typically made with marinated whole lamb or chicken cooked on a spit over an open flame.
Flavor Profiles:
Sajji kabab has a bold and spicy flavor profile with a hint of tanginess from the yogurt and lemon juice.
Serving Suggestions:
Serve the sajji kabab rolls as a main dish for lunch or dinner.
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Region: Pakistani