Vegan Tandoori Kebab Roll

Vegan Tandoori kebab roll

Soy Free

Vegan

GMO Free

Ingredients

Roll

4 Nadura* Tandoori Kebab
2 Paratha / Tortilla Wrap
30 g White Onion, thinly sliced
70g Mixed Bell Pepper, julienned
10g Avocado/Sunflower Oil
10g Lemon Juice
1g Salt
1g Black Pepper

Mint Chutney

50g Fresh Coriander
20g Fresh Mint
30g Roasted Peanuts
10g Green Chili (about 2 small chilies, adjust to taste)
5g Garlic Cloves
5g Ginger Root
10g Lemon Juice
2g Ground Cumin
2g Salt (adjust to taste)
2g Sugar (optional)
40-60g Water (adjust for consistency)

Tandoori Kebab

Enjoy the bold South Asian flavors of Nadura* Tandoori Kebabs—expertly seasoned, protein-packed, and high in fiber, with no cholesterol or trans fats.

preparation

For the Filling

Heat oil in a non-stick pan over medium heat, add Nadura* Tandoori Kebabs and cook for 5-6 minutes, turning occasionally until golden and heated through. Set aside
To prep the vegetables, heat oil on medium heat. sauté sliced onions, sprinkle a pinch of salt for 3–4 minutes until soft and lightly golden.
Add bell peppers and cook for 5–6 minutes, stirring often. You want them tender but still a bit crisp.
Turn off the heat. Sprinkle in black pepper and chaat masala and lemon juice over the mixture. Toss to combine thoroughly.
Taste and adjust the seasoning.

For the Chutney

Add coriander, mint, chili, garlic, ginger, peanuts, lemon juice, cumin, salt, and water into a smooth chutney.
Taste and adjust seasoning, lemon, or chilies as needed.
Store in the fridge in an airtight container for up to 3 days

To assemble the Roll