Spicy Lamb or Chicken Kebabs

    30 minutes

    This is a recipe from North India for deliciously spicy kebabs which can be made with lamb or chicken. Leftovers can be frozen.

    2 people made this

    Serves: 10 

    • 250g lamb or chicken mince
    • 200g channa dhal or yellow split peas
    • 4 green chillies
    • handful chopped fresh coriander
    • handful chopped fresh mint
    • 1 teaspoon turmeric
    • 1 teaspoon chilli powder
    • 1 dessertspoon cumin
    • 1 teaspoon allspice
    • 1 cup (250ml) water
    • 50g fresh breadcrumbs
    • 1 egg
    • 1 teaspoon salt
    • 10 skewers
    • vegetable oil for frying (optional)

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Add the mince, dhal, chillies, herbs, spices and water to a pressure cooker and cook according to manufacturer's instructions. Once pressure has been released, open the cooker and allow the mixture to cool slightly.
    2. Once cooled, use a food processor to mince the mixture along with the breadcrumbs, egg and salt.
    3. Take handfuls of the mixture and wrap around each skewer, forming the shape of a sausage.
    4. Shallow fry the kebabs in a large frying pan over medium high heat. Alternatively, brown the kebabs under the grill, turning once to brown on both sides.
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    Reviews in English (1)


    This is a complete mess of a recipe! Do not try it! Far too much chana dall which , together with the corriander, results in the dish becoming a thick brownish-green dall mixture, not tasting of meat at all! I can only suggest the quantity of dall was intended to be wet and cooked dall and not dry chana dall which I used? But I'm not going to try it again...too horrible and a very unattractive colour resembling deposits usually seen on a walk in the park!  -  19 Feb 2010  (Review from Allrecipes UK & Ireland)

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