Lamb Seekh Kebab

  • Serves: 4


    • 500g minced lamb, with minimum 10% fat
    • 1 red onion, finely chopped
    • 4 cloves of garlic, minced
    • 2 tbsp olive oil
    • 3 - 4 green chillies, finely chopped or to taste
    • 1 tbsp dried oregano
    • 1 tbsp dried chilli flakes or hot chilli powder
    • 1 level tsp cumin powder
    • 1 level tsp cinnamon powder
    • 2 tsp salt, or to taste
    • ½ bunch of fresh coriander, chopped
  • Time: 30 minutes (excluding resting time)


    1. In a large bowl add all of the ingredients and mix well.
    2. Blend the mixture with an electric blender to a sticky consistency.
    3. Cover the bowl with cling film and leave in the fridge to rest for at least 1 hour or overnight.
    4. To assemble the kebabs, dip your hands in cold water to avoid the meat sticking to them and gently squeeze the meat around the skewers to form a log-shaped kebab, each 20-25cm long. Make sure the meat is spread to an even thickness and place a potato wrapped in foil at the end of the skewer to ensure the meat does not fall off.
    5. Cook in the Doori for 8-10 minutes until cooked through and charred well.
    6. Serve on fresh naan bread with a red onion, tomato and cucumber salad and a yoghurt dip.