Chicken Seekh Kebabs
with Curry Roasted Vegetables and Raita
Indian food doesn't always need rice or bread - enjoy this healthy version, loaded with veggies!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
45 min
Indian food doesn't always need rice or bread - enjoy this healthy version, loaded with veggies!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make chicken mix
In a bowl, combine chicken mince, ginger garlic paste, onion powder, cumin (reserve some for the raita), coriander, turmeric, chilli flakes, gram flour, chopped fresh coriander (reserve some for the raita) and salt. Set aside for 15 min.
2 Prep vegetables
Preheat the oven to 220°C/200°C fan. Separate cauliflower to florets. Peel carrot and cut to coins. Peel red onion and cut to wedges. Cut bell pepper to chunks. In a bowl, coat the vegetables generously with oil, curry powder and salt. Mix well.
3 Roast vegetables
Pour the seasoned vegetables onto an oven tray lined with baking paper. Roast for about 15 min.
4 Add kebabs
Form the chicken mix to kebabs. Make space in the oven tray and add the kebabs. Continue roasting the vegetables and the kebabs for 10-15 min further until the vegetables are nicely roasted and the chicken is cooked through.
5 Make raita
Grate cucumber and squeeze out some of the excess liquid. Add to a bowl. Finely chop fresh mint and the reserved fresh coriander. Add to the bowl. Add the natural yoghurt. Season with a pinch of cumin powder and salt.
6 Serve
Serve the hot seekh kebabs and the roasted vegetables with the raita.
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