Serves 4
1 tbsp groundnut oil
1 clove garlic, chopped
1cm piece of fresh root ginger, grated
2 tbsp chopped fresh coriander
2 tbsp tikka curry paste
150ml Greek-style yogurt
8 chicken-style meat-free fi llets, each cut into 4–6 chunks
For the salsa:
1 red onion, thinly sliced
3 tbsp cider vinegar
1 tbsp sumac
1 tsp olive oil
4 pitta breads
100g mixed salad leaves
2 tomatoes, chopped
¹⁄8 cucumber, thinly sliced
Indian-style skewers with red onion salsa
1. Mix together the groundnut oil, garlic, ginger, coriander, curry paste and yogurt in a large dish until well
blended. Thread the fi llet pieces on to small skewers, add to the dish and turn to coat in the marinade. Cover and chill for 2 hours or overnight.
2. Mix together the onion, cider vinegar, sumac and olive oil and leave to marinate for 2 hours, stirring once.
3. Cook the kebabs on a lightly oiled barbecue, frying pan or under a hot grill, turning occasionally until golden.
4. Splash the pitta breads with a little water and then cook on the barbecue, frying pan or under a hot grill, turning once during cooking until hot. Remove from the heat and split open. Fill with salad leaves and chopped tomatoes.
5. Using a fork, remove the fi llet pieces from the skewers and stuff them inside the pitta breads. Top with sliced cucumber and the onion salsa.