Seekh Kebab

Ingredients

• 500g minced meat: lamb, mutton, or beef (or plant-based mince)
• 50g Roosma Seekh Kebab mix
• 1 medium onion, finely chopped
• 1 tbsp ginger paste
• 1 fresh green chilli, finely chopped (optional)

Method

1. Mix: Combine all the ingredients in a large bowl. Knead firmly for 5-7 minutes until everything is well combined and the mixture holds together. Cover and rest for at least 10 minutes.
2. Shape: Wet your hands. Divide the mixture into even portions, roll into balls, then press firmly around skewers. If you don’t have skewers, shape into patties or sausages instead.
3. Cook: Choose your method: grill or BBQ on high heat, oven at 200°C, air fryer at 180°C, or pan-fry on a medium heat. Turn frequently for even cooking. Cook until the kebab is sizzling, firm, and fully cooked through.
4. Rest for a couple of minutes, then serve with flatbreads, salad, and chutney.

Tips

Don’t skip the kneading, it’s what makes the kebabs hold together on the skewer. Resting the mix before shaping makes a big difference to the texture and helps the spices soak in. For extra juicy kebabs, keep the fat content in your mince above 15%.