lbs cubed chicken breast (boneless skinless)
tsp chili powder
tsp ground cumin
tsp ground ginger
tsp ground coriander
cup of fresh lemon juice
salt and pepper
bamboo skewers (soaked in water)
cup Noor Oil
pieces rumali roti
For Colorful Slaw:
head red cabbage (chopped)
cucumbers (seeded and sliced)
cup of red grape Vinegar
tbsp chili mayonnaise
clove garlic (crushed)
tbsp red onion (chopped)
tbsp dijon mustard
cup coriander (chopped)
cup Noor Oil
These mouth watering roll ups provide a refreshing fill with inviting tastes that can be served as a snack for both the young and the old.
Place the chicken into a non reactive bowl along with the yogurt, spices, garlic, ginger, lemon, salt, and pepper. Mix thoroughly to form the marinade, cover and chill for 1-4 hours.
Now prepare the dressing by combining all the ingredients for it and blending them together. Store the dressing in a covered container in a refrigerator until the salad is ready to be served.
In a shallow pan, heat 1-2 tablespoons of Noor Oil to a medium high temperature. Take the marinated chicken pieces and arrange them in the skewer.
Place skewers into the pan one at a time. Coat the skewers with hot Noor Oil for even cooking and juicier chicken, turning every 3-4 minutes so each side of the chicken cooks thoroughly (12-15 minutes in total).
When the chicken starts to brown or caramelize, remove it from the pan, set it aside and keep it warm. Repeat the cooking process with remaining chicken skewers. Now that all the chicken is ready to be rolled, prepare the roomali rotis or your favourite wrap.
Mix all vegetables - ingredients on Colourful slaw, drizzle in some salad dressing and toss well.
Make the wraps by laying the rumali roti or your favorite wrap flat on a clean surface. Place a couple of pieces of chicken on one side of the bread, and top it with the colorful slaw. Now fold in the edges and wrap tightly into a roll-up.
Serve hot chicken tikka rolls with extra salad, ketchup and Noor mayonnaise ;