Spicy Lamb or Chicken Kebabs

Spicy Lamb or Chicken Kebabs


2 people made this

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

Umaima Shafiq

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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