Have you ever tried turning rice paper into a crispy little kebab pocket? This recipe does exactly that! Rice paper is dipped in beaten eggs, lightly coated with a simple milk-and-flour mixture, folded into triangles, and baked at a high temperature until it puffs up and becomes beautifully golden and crisp. Once baked, simply make a small opening and fill it with your favorite kebab ingredients. I used chicken, purple and white cabbage, cherry tomatoes, green lettuce, and a creamy Greek yogurt sauce for a fresh and crunchy filling. The final touch is BEWIT BIO Organic Black Cumin Seeds, which add a distinctive peppery, slightly spicy flavor to the crispy outside. It’s a fun way to turn a few simple ingredients into something that looks completely different from traditional bread!
BEWIT BIO Organic Black Cumin Seeds
This recipe was created in collaboration with BEWIT, featuring their BIO Organic Black Cumin Seeds (Nigella sativa).
Black cumin seeds have a distinctive dark color and a characteristic spicy, peppery flavor. They are traditionally used to season salads, sauces, soups, breads, and other savory dishes. They also contain fiber and plant oils and are naturally gluten-free.
I especially like them on these rice-paper pockets because the seeds become lightly toasted in the hot oven, adding little bursts of flavor to the crispy crust.
You can find the BEWIT BIO Organic Black Cumin Seeds here
Rice Chicken Kebab
Description
These crispy rice paper pockets are baked until beautifully puffed, then filled with chicken, crunchy vegetables, and creamy Greek yogurt sauce. BEWIT BIO Organic Black Cumin Seeds add a delicious spicy, peppery finish to the golden crust.
Ingredients
For the Rice Paper Pockets
For Dipping
For the Coating
For Topping
For the Filling use your favorite kebab fillings. I used:
Instructions
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Preheat the oven to 250°C (480°F).
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Beat the eggs in a shallow bowl.
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Take one rice paper sheet and dip it into the beaten eggs.
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Mix the milk and flour together to make a smooth coating.
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Spread some of the milk-and-flour mixture over half of the rice paper.
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Fold the rice paper into triangles, following the shape shown in the video.
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Place the folded rice paper on a baking sheet lined with parchment paper.
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Sprinkle generously with BEWIT BIO Organic Black Cumin Seeds.
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Bake at 250°C (480°F) for about 9 minutes.
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The rice paper pockets are ready when they puff up and become golden and crisp.
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Carefully remove them from the oven and let them cool slightly.
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Using scissors or a small knife, gently cut an opening to create a pocket.
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Fill with chicken, cabbage, tomatoes, lettuce, and your favorite sauce.
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Serve immediately while the outside is still crispy.
Nutrition Facts
Servings 4
- Količina po porciji
- % Daily Value *
- Total Fat 3g5%
- Total Carbohydrate 15g5%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Why does the rice paper puff up?
This is the fun part of the recipe! Rice paper contains starch, and when exposed to the very high heat of the oven, moisture turns into steam. That rapid expansion helps create the light, puffed texture. Baking at 250°C is important for getting that dramatic crispy result.
The trick is high heat
Unlike a traditional bread recipe, these pockets don't need a long baking time. The oven needs to be properly preheated before the rice paper goes in. The combination of high heat and a short baking time helps the outside become crisp before the pocket dries out completely.
Don't overfill the pocket
The baked rice paper shell is light and crispy, so it is best not to pack it too tightly. Add a moderate amount of chicken, vegetables, and sauce so you can still hold and eat the kebab easily.
My favorite filling
I love the combination of chicken, purple cabbage, white cabbage, cherry tomatoes, green lettuce, and Greek yogurt sauce. You get something creamy, crunchy, fresh, and savory in every bite.
You can also use grilled vegetables, cucumber, red onion, hummus, feta, or leftover roasted chicken.
Why black cumin seeds?
BEWIT BIO Organic Black Cumin Seeds are made from Nigella sativa, also known as black cumin or black seed. They have a distinctive dark appearance and a slightly spicy, pepper-like flavor.
They are particularly good as a topping because you don't need much to make a noticeable difference. On these crispy rice-paper pockets, they add little bursts of savory flavor and make the finished kebab look even more interesting.
