TANDOORI CHICKEN KEBAB WITH SPICY SAFFRON AIOLI AND CUCUMBER RAITA ON CIABATTA LUNGA
Ace Bakery Ciabatta Lunga
12 oz of ground chicken
1 TBs minced ginger
2 cloves of garlic
2 tsp of kosher salt
2 tsp white pepper
40ml of lemon juice
1 TBs of Tandoori spice
½ tsp of Kashmiri Saffron
1 tsp turmeric
1tsp of Cayenne pepper
30 g of carrots
30 g of red onions
1cup sugar
1cup of cider vinegar
1 tsp of pickling spice
150 ml of plain yogurt
1 English cucumber
2 eggs
150 ml of EVOO (extra virgin olive oil)
100ml of Mayonnaise(option if you don’t want to make
Aioli from scratch)
25 g of Cilantro
Method
Prepare chicken: This can be done the day before and
refrigerated until ready to cook.
Marinate ground chicken with 1 tsp of salt, 15 ml of lemon juice, 1 clove crushed garlic,
place in fridge for 30 minutes in a plastic food bag. Then add Tandoori spice, ginger,
75 ml plain yoghurt. Mix the meat
and spices well, and marinate for at least 1 hour in fridge, longer if
possible.
Prepare pickled
vegetables:
Cut carrot in julienne strips
Slice red onions
Mix 1 cup of sugar, 1 tsp of
pickling spice, 1tsp salt with 1 cup cider vinegar. Bring mixture to boil.
Simmer for 5 minutes. Then separate
liquid in two glass bowls, add
carrots to 1 bowl, and the onions to the other bowl. Cover with plastic wrap and then cool in
fridge.
Making Raita:
Use 1/3 of the English cucumber, peel, remove seeds, and
dice
In a food processor, puree cucumber, 75 ml of yogurt,
1tsp of salt, 1tsp of turmeric, 5ml of lemon juice
Salt and white pepper to taste, pour into a squeeze
bottle and refrigerate.
Making Aioli:
In a glass bowl, separate two eggs, use yolks. Add 1
clove crushed garlic, 10 ml of lemon juice, saffron threads, and cayenne pepper
. Whisk until ingredients are well incorporated. Then slowly drizzle EVOO while whisking until the oil gets incorporated. Add salt and pepper to taste.
If you don’t want
to make Aioli from scratch, then use Mayonnaise,
and whisk in garlic, lemon juice, saffron,
cayenne pepper, and adjust salt and pepper to taste.
Cooking chicken :
Preheat oven to 400 F
On a parchment lined sheet pan, form the chicken over a 6” metal skewer into
a kebab. Makes three 4 oz, kebabs . Roast for 25 minutes , cook until internal temperature is at least 165F.
Assembly :
Cut the Ciabatta Lunga in 3 equal pieces. Cut in ½ length wise but not all the way through.
Take the remaining cucumber and peel. Use a mandolin and
slice lengthwise 1/8 thick.
Using spatula, spread the aioli on both sides of the
bread. Lay 1-2 slices of cucumber, then the hot chicken kebab. Top with pickled
carrots, onions. Drizzle Raita on top and garnish with cilantro
leaves. Serve immediately.
