Ingredients
- 1–2 chicken breasts
- 1 teaspoon dried oregano
- 1 teaspoon rosemary salt
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Olive oil
- 10–15 grape tomatoes, halved
- 1 cucumber, chunked
- Naan Bread (recipe follows)
- Cucumber Greek Dip (recipe follows)
- 1 cup Greek yogurt
- ¼ cup cream cheese
- 2 teaspoons lemon juice
- ½ cup cucumber, diced
- 2 tablespoon fresh dill, chopped
- ½ teaspoon garlic powder
- Salt and pepper
- 2 teaspoons active dry yeast
- ¼ cup lukewarm water
- 1 tablespoon raw sugar + a pinch
- ¾ cup lukewarm milk
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 3½–4 cups bread flour
- ¼ cup butter, melted
Instructions
Makes 12–15 small kebabs
CUCUMBER GREEK DIP
In a food processor, mix together yogurt, cream cheese, lemon juice, and seasonings. Gently fold in cucumbers by hand. Allow to sit for 30 minutes to enhance flavors. Store in refrigerator up to 5 days.
NAAN BREAD
8–10 servings
In a small bowl, combine yeast, water and a pinch of sugar. Stir until sugar dissolves. Allow to sit for 5–7 minutes, until yeast blooms. In a separate bowl, mix together remaining sugar, milk, egg and salt. Add flour and yeast mixture. Mix dough until it pulls away from the sides of the bowl. Knead for 6–8 minutes, or until smooth.
Place dough in an oiled bowl, cover with a towel. Allow to rise in a warm place until doubled, 30–45 minutes.
After dough has doubled, punch it down. Remove pieces size of golf balls and roll into balls. Place on a baking sheet. Cover with a towel. Allow to rise until doubled in size, about 30 additional minutes.
Preheat a sauté pan with olive oil over low to medium heat. Roll balls into a thin circles. Fry each circle 2–3 minutes on 1 side. Brush the uncooked side with butter, flip and cook for an additional 2–3 minutes.
KEBABS
To make kebabs you will need bamboo or metal skewers. Cut cooked chicken breast and Naan Bread into chunks and alternate chicken, tomatoes, cucumbers and naan. Drizzle cucumber dip over kebabs.
