Tuesday, October 12, 2010

Kabab roll

Absolutely delicious, bursting with freshness and ridiculously simple. The bread in this delectable wrap nicely soaks up the juices from the herbs, meat and vegetables. A little prep time is needed to make this low-calorie, yummy roll and it is worth it!

1 lb. ground beef, chicken, lamb or turkey meat
1 tsp. fresh thyme
1 tsp. fresh oregano
1 tsp. red chilli powder
1 tbsp. cumin powder
1 tbsp. ground pomegranate seeds (available at South-Asian stores)
salt to taste
1/2 cup olive oil

6 rotis (or flour tortillas)

1 red onion, thinly sliced
1 cucumber, slivered
2 lemons
handful of mint leaves, roughly broken
handful cilantro leaves, roughly broken
1/2 lettuce head (leaves separated and quartered)
2 cups yogurt whipped
3 mild green peppers, thinly sliced also
1 tsp. garam masala 

Serves 4

- combine the red onion slivers and the lemons juice and leave to pickle in the fridge for 4-5 hours.
- combine the first 8 ingredients, press onto a skewer and also let sit in the fridge for the same amount of time.
- pre-heat the oven on lo- broil setting, brush the meat with little olive oil and place in the oven.
- let the meat cook till it is nicely browned on all the sides.
- heat the tortillas on a girdle or directly on the fire as I like to do, for a little less than a minute each side, being careful to not let them burn.
- remove from fire and start layering the various ingredients; few lettuce leaves, slices of cucumber, marinated onions, 3-4 slices of green chillies, one kabab, a tbsp. of yogurt and a sprinkle of mint and cilantro leaves. Finish off with a dusting of pomegranate seeds and garam masala. 
- wrap it up and enjoy.

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