Tandoori Chicken Kebab Pinwheels
About the recipe
These Tandoori Chicken Kebab Pinwheels are made with juicy minced chicken, aromatic Indian spices, and soft tortilla wraps, then baked until golden and served with a refreshing mint garlic raita. This easy chicken appetizer is perfect for Ramadan, parties, BBQs, game nights, or as a delicious high-protein snack.
Tandoori Chicken Kebab Pinwheels
Ingredients
For the kebab pinwheels:
- 400 g Minced chicken
- 1 Finely diced small onion
- 1 Finely diced green chili
- 1 tbsp Ginger–garlic paste
- 1 tbsp Tandoori masala
- 1 tsp Paprika or Kashmiri chili powder
- ½ tsp Turmeric
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ¾ tsp Salt (or to taste)
- ½ tsp Black pepper
- 1 tbsp Lemon juice (plus extra for finishing)
- 3–4 Medium tortilla wraps
For mint–garlic raita:
- 1 cup Plain yogurt
- 2 tbsp Finely chopped fresh mint
- 1–2 tbsp Fresh cilantro (finely chopped, optional)
- 1 Small garlic clove (finely minced or grated)
- ¼ tsp Roasted cumin powder
- Salt (to taste)
Instructions
- In a large bowl, combine the minced chicken, diced onion, green chili, ginger-garlic paste, tandoori masala, paprika, turmeric, cumin, coriander, salt, black pepper, and lemon juice. Mix thoroughly until everything is evenly combined.
- Lay a tortilla wrap on a flat surface and spread a thin, even layer of the chicken mixture over it, leaving a small border around the edges. Roll the tortilla tightly into a log, then slice it into 2–3 cm thick pinwheels using a sharp knife.
- Thread the pinwheels onto skewers to help them hold their shape during baking. If desired, lightly brush the pinwheels with oil for extra color and flavor.
- Arrange the skewers on a parchment-lined baking tray and bake in a preheated 200°C (400°F) oven for 22–30 minutes, or until the chicken is fully cooked and the edges are lightly golden.
- Meanwhile, prepare the mint garlic raita by mixing together the yogurt, chopped mint, cilantro (if using), minced garlic, roasted cumin powder, and salt until smooth and creamy.
- Remove the kebab pinwheels from the oven, drizzle with fresh lemon juice, and serve immediately with the chilled mint garlic raita.
Tips & Tricks
Spread the Filling Evenly: A thin, even layer of chicken helps the pinwheels cook evenly and makes rolling much easier.
Roll the Tortillas Tightly:
A firm roll helps the pinwheels hold their shape while slicing and baking.
Use Lean Minced Chicken: Lean chicken gives the pinwheels structure while still staying juicy after baking.
Brush with Oil: A light coating of oil helps the Tandoori Chicken Kebab Pinwheels develop a beautiful golden finish.
Serve Fresh: These Tandoori Chicken Kebab Pinwheels are at their crispiest and juiciest when served straight from the oven.
FAQs
Can I air fry these instead of baking? Yes. Air fry at 190°C (375°F) for 12–15 minutes, flipping halfway through until fully cooked.
Can I make them ahead of time? Yes. Assemble the pinwheels a few hours ahead and refrigerate them until you’re ready to bake.
Can I use beef or lamb mince? Absolutely. Both beef and lamb work well and provide a richer flavour.
How do I know when they’re cooked? The chicken should reach an internal temperature of 74°C (165°F) and should no longer be pink in the center.
Can I freeze them? Yes. Freeze the assembled, uncooked pinwheels for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
