Seekh kebab, roti, mint yogurt

FULL METHOD & RECIPE CARD AVAILABLE BELOW.

READY IN: 25 MINS

INGREDIENTS‭:‬

Lamb mince

Yoghurt 

Spice mix 

Roti

Garlic 

Red onion 

Tomato 

Cucumber

Coriander

 

Allergens: Wheat, gluten, onion, garlic

Pantry staples: Cooking oil, salt

 

METHOD‭:‬

1. Prepare the produce: 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. Chop 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, spices, half of the garlic, half of the finely chopped coriander, finely chopped onion and a good pinch of salt in a bowl. Mix well and shape into two sausage-shaped kebabs per person. 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.

3. Make the coriander yogurt: Combine the yogurt, the remainder of the finely chopped coriander, the remainder of the garlic and a pinch of salt.

4. Cook the roti: Heat a splash of oil in a frying pan over medium high heat. Cook the roti, in batches, for 3minutes or until crisp and puffed. Keep warm in the oven, if needed.

5. To serve: Place the kebabs onto the serving plates. Top with the coriander yogurt. Serve with the roti, tomato, cucumber, and the coriander pieces.

 

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