Indian kebab skewer with naan

Duration: 90 mins
Difficulty: Medium
Made by: Steffen Sinzinger
Steffen Sinzinger, born in 1980, is a chef living in Berlin and has been a passionate food blogger for more than 10 years now. He is an integral part of the German-speaking blogging scene and, with his wide-ranging topics, appeals to both professional chefs and those cooking at home. As probably Germany's only chef, he regularly produces his own blog called Berlinerspeismeisterei and has launched the first purely vegan delivery service, GOOD n' Vegan.


4 Portions

400g planted.kebab original
8 wooden skewers
150 ml mixed tempura batter 

Naan bread
120ml warm water
3.5g dry yeast
1 tsp sugar
1 tbsp olive oil + more for frying
60g soy yogurt
½ tsp salt
300g wheat flour 


Mango sauce
10g sunflower oil
8g fennel seeds
1g black onion seeds
3g chili flakes
15g fresh ginger, chopped
15g garlic cloves, chopped
335g sweet mango pickle, chopped
35g vegan fish sauce (no fish sauce)
100g sweet tamarind sauce 

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Mix the lukewarm water, yeast and sugar in a large bowl. Let stand in a lukewarm place for 10 minutes until it begins to foam.
Add the olive oil, soy yogurt, salt and flour. Mix everything well with a wooden spoon or fork and place on a work surface lightly dusted with flour. Knead by hand for 5-10 minutes until you get a smooth and soft dough. (Alternatively, a food processor can also be used)
Place the dough in a lightly greased bowl and cover with a damp cloth or foil and let it rise in a warm place for about 1 hour. The dough should double in size.
After the resting time, divide the dough into 6 equal pieces and roll out on a lightly floured work surface into 0.5 cm thick oval flat cakes.
Heat a cast iron pan over medium heat and use a brush to coat it with oil. Heat each flatbread for about 2-3 minutes and bake until bubbles form and the edges look a little dry. Turn over and bake again for 2-3 minutes.
For the mango sauce, heat the sunflower oil in a pot. Add fennel seeds, black onion seeds and chili flakes and fry. Add the chopped ginger and minced garlic cloves and fry while stirring. Add the chopped sweet mango pickle and bring to the boil. Add the oyster sauce and the sweet tamarind sauce and bring to the boil again and simmer for 20 minutes.
Skewer the planted.kebab meat and place it on a plate lined with baking paper. Heat the vegetable oil in a medium-sized pot to 160°C, prepare the mixed tempura batter and dust the skewers with flour. Use a spoon to run the tempura batter over the planted.kebab from all sides and then pour it directly into the hot fat and fry. Turn the skewer after 10 seconds and continue baking until it is golden brown. Place the skewer on a plate lined with kitchen paper and degrease.
Heat the mango sauce in a wide pan and add the fried skewers. Use a spoon to coat all the skewers with the mango sauce. Scatter the fried onions over it and decorate with the flowers.

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