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Bateel Skycraper


Lamb Seekh Kebabs

Lamb Seekh Kebabs

Issue 59 August 2009

Serves 10


1kg lamb mince

2 tsp fresh pounded garlic

3 tsp green powdered chillies

½ tsp red chilli powder

2 grated onions (squeeze out juice)

1 tsp cumin powder

2 tsp salt

½ a bunch of chopped coriander

salt and pepper to taste




1. Wash and drain mince then mince twice again.

2. Add to the mince garlic, green chillies, salt, cumin, red chillies, grated onions and coriander.

3. Mix thoroughly, then shape the kebabs onto skewers and brush a little melted butter.

4. Place on a grill and cook for roughly 10–15 minutes until cooked inside and golden brown outside.

5. Serve on naan bread with mint yoghurt and salad.



If you’re not cooking from frozen, it’s important to defrost the food slowly, preferably overnight in a fridge, to avoid illness or poisoning.

To get your food to freeze properly, don’t stuff your freezer as air will not circulate properly.


Find more recipes>

< Return to the main food article - Cook One, Freeze One


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