Lamb 'seekh' kebabs with warm naan bread & coriander yogurt

25 MIN


Serving amount:
  • Lamb mince
  • 1 Greek yoghurt tub
  • 2 naan
  • 1 korma curry paste sachet
  • 1 baby spinach bag
  • 1 cucumber
  • 1 tomato
  • 1 garlic clove
  • 1 red onion *
  • 1 coriander bunch

This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.

Pantry staples: Cooking oil, salt

Allergens: Wheat, gluten, dairy, onion, garlic, yeast

Chef's note: Seekh kebabs, popular in South Asia, are often cooked on a barbecue or in a tandoor on metal skewers. 

* Use half of the onion provided.

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1. Prepare the ingredients

Wash the vegetables. Crush, grate or finely chop the garlic. Thinly slice half of the onion. Finely chop the remainder of the onion. Roughly chop the cucumber. Cut the tomato into wedges. Cut a quarter of the coriander into 5cm lengths. Finely chop the remainder of the coriander.

2. Make the kebab

Combine the lamb mince, curry paste, half of the finely chopped coriander, chopped onion and a good pinch of salt in a bowl. Mix well. 

3. Shape the kebab

Shape the lamb mixture into two sausage-shaped kebabs per person.

4. Cook the kebab

Heat a splash of oil in the frying pan over medium heat. Cook the kebabs for 10 minutes or until brown on all sides. Remove from the pan.

5. Make the coriander yoghurt

Meanwhile, combine the yoghurt, garlic, remainder of the finely chopped coriander and a pinch of salt.

6. Make the salad

Place the sliced onion, tomato, cucumber, spinach and coriander pieces in a bowl and mix to combine. 

7. Cook the naan

Heat and soften the bread directly over a gas flame or in a frying pan. Keep warm by wrapping in a tea towel or in a low oven. Cut the naan into thick slices. 

8. To serve

Place the kebabs onto the serving plates. Serve with the coriander yoghurt, naan and salad.