Lamb Seekh kebab (made from scratch)
Perfect drizzled with my garlic mayo for kebabs and shawarma

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Lamb Seekh kebab (made from scratch)

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Ingredients

Adjust Servings:
500g Mince (Lamb)
1 small (grated) Onion (brown/white)
4 Chillies (finger - green) 4: Hot / 2: Medium / 0: OAP level
1/2 cup Coriander (Fresh/Chopped)
2 teaspoons Garlic & Ginger Paste
2 teaspoons Kashmiri Chilli (Powder)
1 teaspoon Coriander (Powder)
1 teaspoon Cumin (Powder)
1 teaspoon Fenugreek Leaves (Kasoori Methi)
1 teaspoon Mint Sauce
1 teaspoon Salt
1/2 teaspoon Garam Masala (Powder)
1/4 teaspoon Black Pepper (Powder)
1 tablespoon Ghee (Butter)
For the garlic sauce
2 tablespoons Mayonnaise
2 tablespoons Yoghurt (Plain)
squeeze Lemon
1 clove Garlic (Grated)
to taste Salt
to taste Ground Pepper

Perfectly spiced patties made with ground lamb. Cook under the grill, in the oven, on then BBQ or in a traditional tandoor. However you cook these they go perfectly with my garlic mayo sauce

Features:
  • Heat 3/5
Cuisine:

Ingredients

  • For the garlic sauce

Directions

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Perfectly spiced patties made with ground lamb. Cook under the grill, in the oven, on then BBQ or in a traditional tandoor. However you cook these they go perfectly with my garlic mayo sauce

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Steps

1
Done

Add the mince into a clean bowl and sprinkle each of the spices over the meat

2
Done

using your hand mix all of the spices in by squashing continuously. you want to make sure the spices are evenly mixed throughout the meat, you're also blending the meat with your hands into a finer mush that just plain minced meat

3
Done

cover with cling film and allow to infuse in the fridge for at least 2 hours. I make mine the day before cooking for the best flavours

4
Done

You can cook in many ways but however you cook you want to take about 1/5 of the meat mixture at a time and form it into a sausage shape.

If you don't have any skewers simply coat the kebabs in a little oil and either grill or oven cook on at least 200 degrees for around 6-10 minutes turning every minute. You may need a little longer in the oven.

If you are using skewers press the meat around the skewer and cook as above. I usually cook mine over the BBQ or in my home made tandoor which cooks the kebabs much quicker due to their intense heat.

5
Done

Serve on a fresh naan, drizzled in my garlic mayo sauce

thecurrykid

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Garlic Mayo Sauce for Shish Kebabs, Tandoori Chicken, Chicken Tikka and Shawarmas
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