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Seekh Kebabs with Sizzling Peppers & Onions

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 seekh kebabs are made with lamb mince, onion and bright red Kashmiri chilli powder which is pretty mild but adds a rich depth of flavour. We’re serving them with sweet caramelised peppers and onions, as well as a cooling mint raita.

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15 mins

30 mins

2/5

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In stock
£3.25

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 seekh kebabs are made with lamb mince, onion and bright red Kashmiri chilli powder which is pretty mild but adds a rich depth of flavour. We’re serving them with sweet caramelised peppers and onions, as well as a cooling mint raita.

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Recipe

15 mins

30 mins

2/5

Serves

Serves 4

Effort

Medium Effort

Main Ingredient

Mince

Dietary

Vegetarian

Veggie Friendly

Taste Profile

Meal Taste

Mild

Meal Taste

Rich

Origin

Popular Style

Indian

Country

India

  • Mint Raita Blend: mint, white poppy, coriander leaf, green chilli
  • Sizzling Veg Blend: cumin, brown MUSTARD, black cumin
  • Seekh Kebab Blend: cumin, coriander, Kashmiri chilli, smoked paprika, paprika, fenugreek leaf, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli

May contain CELERY and SESAME. Allergens are listed in CAPITALS

  • 500g lamb or beef mince (higher fat content is best), or use veggie mince for a veg version
  • 2 red onions
  • 3 peppers (any colour)
  • 150g natural yogurt (full fat is best)
  • 2 tbsp tomato puree
  • 1 tsp sugar
  • 4 Naans to serve
  • Salad to serve (eg sliced tomatoes, cucumber and lettuce)
  • Skewers x 4
  • Baking tray
  • Wok or large frying pan
  • Mixing bowl

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