Tandoori Chicken Kebabs Naan

Time 25 min
Difficulty Easy
Serves 4


Tegel Tandoori Kebabs
  • 8 Tegel Tandoori chicken kebabs
  • 3/4 cup Greek style yoghurt
  • ¼ telegraph cucumber, diced
  • 2 spring onions, finely sliced
  • 2 tablespoons finely chopped mint
  • ½ teaspoon sea salt
  • 6 Naan bread, warmed
  • large handful salad leaves

Naan Bread (makes 6):

  • 1 teaspoon surebake yeast
  • ½ teaspoon sugar
  • 1/2 cup lukewarm milk
  • 2 cups high grade flour
  • 1/2 teaspoon salt
  • 1 tablespoon melted butter
  • 2 tablespoons natural yoghurt




  1. Heat a barbecue or hot plate, cook the chicken kebabs until well coloured and cooked through.
  2. Combine the yoghurt, cucumber, spring onion, mint and sea salt together in a small bowl.
  3. Top the warm naan bread with salad leaves, chicken from skewers and a dollop of yoghurt raita

Naan bread:

  1. Dissolve the yeast and sugar in the milk. Leave to sit for 5 minutes until frothy.
  2. Combine the flour and salt in a large bowl, mix in the frothy milk, butter and yoghurt, mix well. The dough should come together without being too sticky.  Add a little extra milk or flour as needed.
  3. Turn the dough out of the bowl and knead until smooth and elastic.  
  4. Place in a lightly oiled bowl, cover and set aside in a warm spot until doubled in bulk – about 1 hour.
  5. Divide the dough into 6 balls. Roll out into discs.
  6. Heat a griddle or barbecue hot plate and cook naan until golden on each side and well cooked.
  7. Brush with melted butter (can use garlic butter).


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