Chicken kebab and eggplant pickle wraps

Name: Chicken kebab and eggplant pickle wraps
Yield: Serves 4
Cuisine: Indian
Ingredients: 4 flatbreads (see Note); 40 ml/1¼ fl oz vegetable oil; 1 teaspoon freshly ground black pepper; 1 teaspoon sea salt; 20 ml/¾ fl oz lime juice; 2 cloves garlic, minced; 1 teaspoon Garam Masala; 4 chicken thigh fillets, skin removed; 2 tablespoons shredded mint; 4 teaspoons Spiced Eggplant Pickle; 1 small cucumber, seeded and finely diced; 1 small red onion, finely diced; 200 g/6½ oz thick plain yoghurt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

4 chicken thigh fillets, skin removed
1 teaspoon Garam Masala
2 clo

Asia
Oceania
India
Australia
Sandwich

Method

Soak 8 wooden skewers in water for 1 hour (to prevent them burning during cooking).
Cut chicken into 3 cm/1¼ in cubes. Mix garam masala, garlic, lime juice, salt and peppe