Lamb seekh kebab

Cooked simply on a barbeque these kebabs are great as starters or as a filling for a wrap. This dish shows two ways with lamb kebab, one tandoori style from Amritsar and the other from Lahore.

Equipment and preparation: for this recipe you will need six bamboo skewers which have been soaked in water for a few hours.

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For the kebab

For the vegetable coat

  • 2 red onions, 1 peeled and very finely chopped, 1 sliced into 3-5mm thick slices
  • 1 red pepper, seeds removed, very finely chopped
  • 1 large tomato, sliced into 3-4mm thick slices
  • 1 tbsp chopped fresh coriander (stem, stalk and leaves)

For the green coriander chutney

To serve