Ingredients

• Chicken kebab:
• 500gms chicken mince {I use thigh tenders}
• 1 onion, roughly chopped
• 1/2 cup packed fresh basil leaves
• 1-2 tbsp pickled peppers/jalapeños {home-made recipe here}
• 1 tbsp minced garlic
• 2 roasted red bell peppers
• Juice of 1 lime
• 2 tbsp extra virgin olive oil
• Salt to taste
• Bell Pepper salad:
• 2-3 bell peppers in different colours, finely sliced
• 1 large onion, finely sliced
• 8-10 fresh basil leaves, chiffonaded
• 2-3 tbsp extra virgin olive oil {I used Borges from here}
• Juice of 1 lime
• Salt to taste

Directions

1. Kebabs:

2. Pulse the onion, basil and jalapeños in the processor for about a minute till finely chopped.

3. Add the rest of the ingredients and process on medium low speed till it all gets well mixed and comes together.Transfer to a glass or steel bowl and chill for at least 1 hour.

4. Heat about 2-3 tbsps of oil in a heavy bottom frying pan. Lightly oil your palms. Take a small portion of mince & roll it into a sausage like roll, back and forth to form a kebab. Gently slide into the pan & shallow fry till brown on all sides, about 8-10minutes.

5. Note: The kebabs should be fried just before serving as they taste best fresh, thought the kids love taking them to school for lunch too!

6. Salad:

7. Whisk the olive oil, lime juice and salt. Reserve in a bowl.

8. Toss the other ingredients together in a separate bowl.

9. Add the dressing just before serving, and toss well.

10. Fry the wholewheat chapati or tortilla on a hot griddle/tava with a few drops of oil on both sides.

11. Place a kebab, followed by freshly tossed salad, roll and serve!

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