Indian kebab with Pita bread

Yes – summer has reached Sweden now, and then it is convenient with meals that are easy to make. We like all kinds of kebabs, and today I fell for making Indian kebab, which is incredibly tasty.

I usually start with the kebab itself as I roll and have it ready in the refrigerator. Then I make the bread about 1.5 hours before dinner, then the pita is fresh and super tasty. This is also a variety of kebab that does not need onions to be delicious, you can, of course, mix in grated onions anyway, but it is not necessary. The kebabs should be rolled and put on skewers, if you use wooden skewers, these need to be put in water 15 minutes before you thread the pieces of meat on them. If you run it in the oven, you can flatten the rollers slightly. Today I chose to use the oven because our terrace is not ready yet, and therefore the barbecue may have to wait for later.

Rice fits well, but today we chose to eat it with pita bread and two kinds of salad. Patrick (our youngest son) makes a dressing/ sauce for his hamburgers that fits very well even for this meal.

The pita bread is super simple and incredibly tasty. The recipe below gives four large or eight smaller pitas.

Pita bread  Kebabs
Ingredients for 8 (small) pita Ingredients for 4 people
193 grams (6,84 oz) of water 500 g (17,63 oz) of minced beef (you can take turkey, veal or whatever you prefer)
30 grams (1.05 oz) of yeast 100 g (3, 52 oz) of yogurt
380 g (13,4 oz) flour 1 egg yolk
1 tbsp olive oil The spices
1 teaspoon salt 1 tsp Garam Masala
1 teaspoon turmeric
Sauce 0.5 tsp sambal oelek
1 part mayonnaise 0,5 tsp black pepper
1 part ketchup 2 teaspoons salt
Pinch of garlic powder (optional) 0.5 tsp ground cumin
2 garlic cloves (can be excluded)

Method Pita bread:

  1. Dissolve the yeast in 98° F water
  2. Mix in the flour and run it in the machine for about 5 minutes, increase the speed after 2 minutes.
  3. Pour in 1 tablespoon of olive oil and continue to knead for another 2-3 minutes.
  4. Add the salt and continue kneading until everything is shiny and smooth.
  5. Measure and divide the dough into four portions (then you get slightly larger pita bread) or into eight parts (giving slightly smaller pita bread).
  6. Make a bun of each, cover, and allow to ferment for 30 minutes.
  7. After 30 minutes, take each bun up and roll it into a 12 cm diameter circle (for smaller pita bread). Let it ferment for another 30 minutes.
  8. Bake it on the pizza stone at 437° F (225 ° C.) If you do not have the pizza stone, you can insert an oven tray from the beginning into the oven as you heat it up and then slide in the parchment paper with the pieces of bread on into the oven and the hot baking tray.
  9. Bake for 7 – 10 minutes, the bread should not get color – they are quite “pale” but incredibly tasty, especially when they are so fresh!

Method Kebabs:

  1. Mix all the spices in a small bowl.
  2. Mix the meat with eggs and yogurt, mix well.
  3. Then mix in all the spices and the pressed garlic.
  4. Let it rest for a while (about 15 min) in the fridge.
  5. Divide the meat mixture into 8 parts (each part weighs about 80 g).
  6. Roll it like sausages; then you can put them on skewers or, as I did – flatten it and cook it in the oven.
  7. If you choose to cook it in the oven:  437° F (225 ° C.) 25 – 30 minutes.

Suitable salads: Salad Shirazi 

Cucumber and carrot salad:
2 servings
Half of a “long” cucumber
1 carrot
0.5 tsp salt
3,52 – 5,29 oz of yogurt
1 garlic clove (press)
A pinch of black pepper


  1. Wash and peel both cucumber and carrot. Use a cheese slicer and cut the cucumber and carrot into thin slices – aim the cheese slicer, so the slices are maximum (1/4 of an inch) wide.
  2. Salt and let it drain in a colander for about 30 minutes, squeeze out the juice – put it in a bowl.
  3. Mix the dressing in a separate bowl – then pour it over the carrot and cucumber mixture.


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