Discover Secrets of Indian home food


Lamb Kebabs




The Punjab is famed for its barbeque and grilled meats – thanks to the way this is cooked in a tandoor or clay oven. Normally the meat would be shaped around a metal skewer. In the absence of a tandoor – which let’s face it, isn’t an everyday appliance – an outdoor bbq or cooker grill, on a very high heat will do the job.


  • 500g lamb mince (20% fat)
  • 1 large onion
  • 2 tsp whole cumin
  • 1 and a half tsp garam masala
  • 2 tsp Maldon salt
  • 1 pinch of dried mint
  • x2 cubes minced garlic (1 and a half tsp per frozen cube)
  • x2 cubes minced ginger (1 and a half tsp per frozen cube)
  • 2 tsp minced chillies (or to taste)
  • x2 tbs chopped coriander leaves
Prep Time:
5-10 minutes
Cooking Time:
10 minutes
Approx. 12 kebabs
Cook’s Tip:

This is a lighter version to the ones my mum makes – as her recipe includes an egg and chickpea flour as binding agents. You must use 80:20 minced meat however. You can use beef mince if you prefer.

Serving Suggestion:

Serve with tamarind sauce, and or minted yoghurt. This can either be a beer snack or a meal, served with flatbread, and salad, and perhaps some smoked aubergine bhurtha as well.


1. Grate the onion using a box grater. Then squeeze out all of the moisture. These grated onions need to be as dry as possible. Place in a large mixing bowl.

2. Next add in the cumin, salt, garam masala, minced chillies, garlic, ginger, chopped coriander, and dried mint. (You may need to defrost the frozen garlic and ginger).

3. Mix together with a fork. Take this as an uncooked tarka as it were. Test and check the seasoning.

4. Now mix the minced meat with the onion mixture, use your hands that’s the best tool.

5. Cook at little test pattie, in a frying pan with a tiny amount of oil in it. This is a foolproof way to check you are happy with the finished kebab, and your last chance to correct any seasoning etc.

6. Put your grill to its highest heat, and line the grill tray with foil paper.

7. Fill a bowl with water. Wet your hands before shaping your kebabs, this will stop the mixture from sticking to your hands. Take some of the mixture, roll into a ball, and then flatten. Place on the foil lined grill tray. You want between 9-12 kebabs from the mixture for a good size.

8. Cook under the grill, turning half way and getting a nice colour on each side. About 4-5 minutes on each side. You can tell when the meat is cooked as it will be firm to the touch – just don’t overcook.