- Divide toum between the 2 naan halves, spreading to the edge of both pieces.
- Top both with crumbled Kebabs, tomato, onion, jalapeño and mozzarella.
Ingredients
1 large garlic naan bread, halved crosswise
3 tbsp toum (Lebanese garlic sauce) or plain Greek yogurt
2 leftover cooked Jalapeño Beef Kebabs, crumbled
1 tomato, diced
Half large red onion, diced
2 jalapeño peppers, sliced crosswise
4 slices mozzarella cheese (or ½ cup shredded)
Chopped fresh cilantro
Pomegranate molasses
3 tbsp toum (Lebanese garlic sauce) or plain Greek yogurt
2 leftover cooked Jalapeño Beef Kebabs, crumbled
1 tomato, diced
Half large red onion, diced
2 jalapeño peppers, sliced crosswise
4 slices mozzarella cheese (or ½ cup shredded)
Chopped fresh cilantro
Pomegranate molasses
Directions
- Divide toum between the 2 naan halves, spreading to the edge of both pieces.
- Top both with crumbled Kebabs, tomato, onion, jalapeño and mozzarella.
- Place both in air fryer basket, one at a time if necessary. Set temperature to 350°F (180°C) and set time for 8 minutes until hot and cheese is melted. Sprinkle with cilantro and drizzle with pomegranate molasses to serve.