Turkish Chicken Kebab Rolls In 3 Ways by Aqsa's Cuisine, Chicken Shawarma, Paratha Roll, Kebab Roll

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: flatbread

Whole wheat adds fiber, while flatbread is often cheaper.

Cut 1 kg boneless chicken into small pieces, ensuring they are not too small to avoid dryness.

In a bowl, mix 1/2 cup thick yogurt, 1/2 tablespoon salt, 1.5 teaspoons crushed cumin, 1/2 teaspoon black pepper, 1 teaspoon red chili flakes, 1 teaspoon Aleppo chili, 1 tablespoon cinnamon powder, 2 tablespoons olive oil, and 3 tablespoons fresh lemon juice.

Marinate the chicken in the yogurt mixture and cover it for 4 to 6 hours in the fridge.

For the naan, mix 2 cups flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon salt, and 1/2 tablespoon sugar in a bowl.

Add 1/2 cup yogurt and 2 tablespoons cooking oil to the dry ingredients and mix well.

Gradually add 1/2 cup warm water to form a soft dough, kneading it well.

Cover the dough with oil and let it rest for 2 hours.

After resting, divide the dough into 4 equal parts and shape them into balls.

Roll out each ball into a thick naan shape and wet one side with water before placing it on a preheated pan.

Cook the naan on medium heat until bubbles form, then flip to cook the other side until golden brown.

Thread the marinated chicken pieces onto skewers, leaving a little space between each piece.

Heat 2 tablespoons olive oil in a pan over medium-low heat and cook the skewers, turning occasionally until cooked through.

Once cooked, cut the chicken into small pieces for serving.

Cooking Techniques

Equipment Needed

Spice Level:

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