Shashlik Kebab Night

An Indian restaurant favourite, perfect for summertime eating...

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. In Indian restaurants shashlik kebabs are cooked at incredibly high temperatures in a tandoor oven which gives them that delicious characteristic char around the edges - you can use a hot BBQ or grill for a similar effect.

The kebabs are served here with tamarind potatoes, garlic and coriander naan breads, a simple salad and a sweet mint raita.

30 minutes

1 hour


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SHASHLIK BLEND: Coriander, cumin, Kashmiri chilli, paprika, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek leaves
TOASTED CHILLI MASALA: Toasted chilli, amchur, salt, cumin, black pepper, coriander, ginger, ajowan seed, mint, asafoetida
POTATO SEEDS: Cumin, brown mustard, fenugreek, black cumin
POTATO GROUND SPICES: Tamarind (tamarind, starch), amchur, cumin, turmeric, Kashmiri chilli, asafoetida, black pepper
NAAN BREAD SEEDS: Ajowan, nigella
BUTTER BLEND: Garlic, coriander leaf
RAITA HERBS: Mint, coriander
SALAD SPICES: Amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan seed, mint, asafoetida


  • 500g diced lamb or chicken
  • 750g new potatoes
  • 1 medium red onion
  • 2 peppers (any colour is fine)
  • 4 tomatoes
  • ½ cucumber
  • 25g bunch of coriander
  • 1 lemon
  • 130ml milk (any type is fine)
  • 300g full fat natural yogurt (not Greek or set yogurt)
  • 25g butter at room temperature
  • 300g bread flour or plain flour plus extra for rolling out the breads
  • 35g sugar
  • 2 tsp dried yeast (a standard-size sachet)
  • 1 tbsp tomato puree

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