Seekh Kebab Night


Kebabs originated in the Middle East but quickly gained popularity in India, Pakistan and Bangladesh resulting in their inclusion on the menus of Indian restaurants in Britain today. Our version of restaurant seekh kebabs (sometimes spelt sheesh or sheehk) are made with lamb mince coloured and flavoured with bright red Kashmiri chilli powder and are made nice and juicy with the addition of ground chickpeas and onion.


We’re serving the kebabs here on a bed of sizzling peppers and onions flavoured with cumin, black cumin and mustard seeds with a mild chickpea dish known as chana masala on the side. The kebabs should be eaten (very messily!) wrapped inside delicious homemade naans breads, topped with the peppers & onions, crunchy restaurant style salad, slightly sweetened mint raita and the hot and punchy garlic chilli chutney.


Prep Time: 30 minutes

Cook Time: 45 minutes

Heat Rating: 2 (more with the garlic chilli chutney)




For just £4.00


  • SEEKH KEBAB SPICES: Kashmiri chilli powder, sweet paprika, smoked paprika, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg
  • SIZZLING PEPPER SPICES: Cumin seeds, brown mustard seeds*, cumin seeds, black cumin seeds

  • NAAN BREAD SPICES: Nigella seeds, ajowan seeds

  • CHUTNEY SPICES: Fenugreek, chilli, ginger, turmeric

  • RAITA HERBS: Mint leaf, coriander leaf

  • CHANA MASALA SPICES: Cumin, coriander, turmeric, garlic, ginger, chilli, toasted cumin seeds, fenugreek leaf

  • SALAD SPICES: Amchur, salt, cumin, coriander, ajowan seed, mint, asafoetida, ginger



  • Shopping List

  • 500g lamb or beef mince
  • 3 medium onions
  • 10 cloves of garlic
  • 2 peppers (any colour)
  • ½ iceberg lettuce
  • 2 tomatoes
  • ½ cucumber
  • A small bunch of coriander (about 25g)
  • 1 lemon
  • 130ml full fat milk
  • 300g full fat natural yogurt (not Greek yogurt or set yogurt)
  • 25g butter
  • 300g self-raising flour
  • 2 x 400g tins of chickpeas
  • 2 tbsp vinegar
  • 2 tbsp tomato puree
  • 2 tsp of dried yeast (7g sachet)
  • 4 tsp sugar
  • Rice for 4 to serve (optional)