Polacy zwariowali na punkcie kababa

By Tomasz Strzelczyk · 120 min

Ingredients

Instructions

1. Marinate the chicken quarters in the kefir with the red paprika, black pepper, oregano, cumin, coriander, chili flakes and a flat tablespoon of salt, then refrigerate for up to 2 hours.
2. Make a starter: put the fresh yeast in a bowl with 1 teaspoon of sugar and the 200 ml warm milk, stir until dissolved, add the 120 g wheat flour and leave for about 15–20 minutes until it bubbles.
3. Make the dough: add the 420 g type 00 flour, the 225 ml milk or water, the 40 ml olive oil and the starter, and knead. Add the 1 teaspoon of salt only once the dough is soft, smooth and elastic, then knead well.
4. Cover the dough and let it rise until it has doubled in volume.
5. Make the sauce: finely chop the garlic clove, tear in the mint leaves, add the 1/2 teaspoon of sugar, the 1 teaspoon of hot mustard and the juice of half a lemon, then slowly whisk in the 100 ml milk and the 200/250 ml chilled oil as for mayonnaise. Taste and season with salt or pepper if needed.
6. Shape the risen dough into a round on a baking tray, brush with the beaten egg and sprinkle with black and white sesame, then bake until golden all over, about 30 minutes.
7. Bake the chicken in a basket-free air fryer for about 8 minutes per side, or pan-fry or grill it if you prefer.
8. Slice the warm bun into quarters, cut it open, spread the sauce inside and outside, then fill with the sliced chicken, shredded red cabbage, Chinese cabbage, red onion, cucumber, tomato and more sauce.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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