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‘Indian Takeaway’ seekh kebabs

Name: ‘Indian Takeaway’ seekh kebabs
Total time: 40 min
Ingredients: red wine vinegar 50ml; caster sugar 1 tbsp; sea salt flakes 1 tsp; red onion 1, thinly sliced; greek or natural yogurt 350g; lemon juice 2-3 tbsp; mint leaves a small handful, finely chopped; minced lamb 450g; green chillies 2, finely chopped; coriander stalks finely chopped to make 3 tbsp (save the leaves to serve); garlic 4 cloves, crushed; ground ginger 1 tsp; mild chilli powder 1 tsp; cumin seeds 1 tsp, toasted and ground; garam masala 1 tsp; cornflour 2 tsp; naans 6; cucumber ¼, thinly sliced

40 minutes
makes 6
Easy

These juicy lamb kebabs are fragrant with coriander stalks and pack a fair whack of chilli – perfect wrapped inside a soft naan with the pickled red onion salad, sliced cucumber and raita

By Helen Graves

Published: July 14, 2020 at 8:49 am

Try these Indian seekh kebabs, then check out our adana kebabs, healthy kebabs, beef skewers and more kebab recipes.

These kebabs are named after a favourite local hole in the wall spot in Peckham, south-east London, which really is just called Indian Takeaway.

Ingredients

red wine vinegar 50ml
caster sugar 1 tbsp
sea salt flakes 1 tsp
red onion 1, thinly sliced

RAITA

greek or natural yogurt 350g
lemon juice 2-3 tbsp
mint leaves a small handful, finely chopped

SEEKH KEBABS

minced lamb 450g
green chillies 2, finely chopped
coriander stalks finely chopped to make 3 tbsp (save the leaves to serve)
garlic 4 cloves, crushed
ground ginger 1 tsp
mild chilli powder 1 tsp
cumin seeds 1 tsp, toasted and ground
garam masala 1 tsp
cornflour 2 tsp

TO SERVE

naans 6
cucumber ¼, thinly sliced

Method

Step 1

First, make the pickle by combining 100ml of cold water with the vinegar, sugar and salt, stirring until the sugar and salt are dissolved. Add the onion and set aside.
Step 2

Make the raita by combining the ingredients in a bowl and seasoning with salt. Set aside.
Step 3

Light the barbecue and, when ready to cook, move the majority of coals to one side.
Step 4

Meanwhile, in a large bowl, combine all the kebab ingredients with a generous pinch of salt and mix well. Use your hands to massage the meat, kneading it as if it were bread dough – this will help to achieve the right texture. Do this for 5 minutes or until you feel the texture of the meat become tacky. Divide the mixture into six balls then, with damp hands, roll each out into an even log shape and skewer.
Step 5

Once the barbecue is ready, put the kebabs over the direct heat and cook for 10 minutes, turning, or until cooked through. If the fat drips start causing too many flare-ups, move the kebabs to the cooler side of the grill.
Step 6

Serve with the reserved coriander leaves sprinkled over, the pickled onions, raita, naans and sliced cucumber.