Fish kebabs with naan bread

Fish kebabs with naan bread

Total: 2 hr 15 min. | Active: 45 min.
Nutritional value / person: 448 kcal
, Fat: 4 g
, Carbohydrate: 84 g
, Protein: 16 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinade

½ red pepper, cut into pieces
1 tomato, cut into pieces
½ onion, cut into pieces
1 garlic clove
2 ½ tbsp tomato puree
1 tsp dried oregano
½ tsp salt
a little pepper

Dough

400 g white flour
2 tsp sugar
1 ½ tsp dry yeast
1 ½ tsp baking powder
1 tsp salt
2 dl milk
80 g plain yoghurt

Charcoal/gas/electric grill

1 salmon fillet (approx. 600 g)

Kebabs

100 g plain yoghurt
½ tomato, thinly sliced
½ onion, thinly sliced
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How it's done

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Marinade

Puree the pepper, tomato, onion, garlic and tomato puree, season.

Dough

Mix the flour, sugar, yeast, baking powder and salt in a bowl. Add the milk and yoghurt, knead into a dough for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1½ hrs.

To shape

Divide the dough into 4 portions, stretch into ovals approx. 0.5 cm thick.

Charcoal/gas/electric grill

Brush the salmon with 4 tbsp of the marinade, place in a grill tray. With the lid down, grill over/on a medium heat (approx. 200 °C) for approx. 10 mins. all over. Place the flatbreads alongside and grill over/on a medium heat (approx. 200 °C) for approx. 2 mins. on each side.

Kebabs

Cut open the naan breads but do not slice all the way through. Pull apart the salmon using two forks, mix in the remainder of the marinade. Fill the naans with the salmon, yoghurt, tomatoes and onions.

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