One of the most popular Indian restaurant starters, Seekh Kebabs are really easy to make but will impress any guest! Packed full of sharp, spicy and smoky flavour, they can be prepared well in advance and take little time to cook. They are also absolutely perfect for that first BBQ evening, should this year ever bring one. They can be enjoyed as a street food kebab, wrapped in warm naan or roti with crunchy salad and lashings of cooling yoghurt sauce, or they are just as good as a meal served with rice and a vegetable curry. We include here a quick yoghurt sauce recipe which will accompany your seekh kebab perfectly.

01.

Ingredients

500g lamb mince (beef can be used, but does not work nearly as well)
4tbs natural yoghurt
1tbs lemon juice
1tbs Spice Mountain tomato powder
4 green chillies, deseeded and finely chopped
2tsp garlic powder
2tbs dried methi (fenugreek) leaf
1tbs dried mint
2tbs Spice Mountain tandoori spice
2tsp garam masala
1tsp salt

02.

Method

  • It is best to get your hands stuck in here – put all the ingredients into a mixing bowl, and simply work with your hands as if you were kneading bread until all the elements are thoroughly incorporated with each other.
  • Now cover the bowl and refrigerate, preferably overnight although a couple of hours will do. To make the kebabs, gently form the mixture in your hands into fat little sausage shapes (or fat little burger shapes, up to you!).
  • Your kebabs are now ready to cook, and there are two ways of doing this – 1, pan fry gently in a non-stick pan with no oil, turning every once in a while, until the kebabs are cooked or 2 (our preference), heat your grill and line a grill pan with foil, then place an oiled rack over the pan. Carefully place the kebabs on the rack and cook, again turning every once in a while, until the outside edges of the kebabs begin to caramelise, by which time they will be done to a turn.
  • For the Yoghurt Sauce; Take a 500ml tub of natural yoghurt, then add 1tsp turmeric, 1tsp ground coriander, 2tbs of mint sauce (or 1tbs dried mint) and half a teaspoon of salt. Then peel and finely dice a cucumber before stirring that into the mix. Job done.