Indian takeaway-style seekh kebabs

‘Indian Takeaway’ seekh kebabs

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

Helen Graves

Published: July 14, 2020 at 8:49 AM

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Makes 6

Easy

Total time: 40 mins

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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

Low calorie

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Alternatives

Complete the dish

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

Nutrition

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

thinly sliced

RAITA

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

finely chopped

SEEKH KEBABS

450g minced lamb
2 green chillies

finely chopped
finely chopped to make 3 tbsp (save the leaves to serve) coriander stalks
4 cloves garlic

crushed
1 tsp ground ginger
1 tsp mild chilli powder
1 tsp cumin seeds

toasted and ground
1 tsp garam masala
2 tsp cornflour

TO SERVE

6 naans
¼ cucumber

thinly sliced

Nutrition: per serving

kcal259

low
fat16.3g
saturates8.6g
carbs9g
sugars6.2g
fibre1g
protein18.5g
salt0.8g

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.

*This recipe is gluten free according to industry standards

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Authors

Helen Graves

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