Lamb Seekh Kebabs and Tandoori Naan

Name: Lamb Seekh Kebabs and Tandoori Naan with Salad and Mint Yogurt
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lamb Mince; 8 Piece of Bamboo skewers; 1 Piece of Small green chilli; 1 Piece of Red onion; 15 Grams of Fresh coriander; 15 Grams of Tamarind paste; 10 Grams of Ginger garlic paste; 2 Grams of Cumin seeds; 2 Grams of Fennel seeds; 2 Grams of Coriander seeds; 2 Grams of Garam masala; 2 Grams of Fenugreek leaves; 1 Tsp of Salt; 1 Piece of Cucumber; 150 Grams of Cherry tomatoes; 1 Piece of Lime; 1 Tsp of Salt; 10 Grams of Fresh mint; 1 Piece of Garlic cloves; 170 Grams of Natural yogurt; 1 Tsp of Salt; 2 Piece of Tandoori naan

with Salad and Mint Yogurt

Popular throughout the Pakistani and South Asian kitchens, these kebabs are packed with flavour and aromatic spices of cumin, fennel, and fenugreek.

79 Reviews

Cals 826 · Prot 59 · Carbs 65 · Fat 42

Tips for Kids

45 min

Lamb Seekh Kebabs and Tandoori Naan with Salad and Mint Yogurt

Popular throughout the Pakistani and South Asian kitchens, these kebabs are packed with flavour and aromatic spices of cumin, fennel, and fenugreek.

79 Reviews

Cals 826 · Prot 59 · Carbs 65 · Fat 42

Tips for Kids

Ingredients

Seekh Kebab

Lamb Mince

350 Grams

Bamboo skewers

8 Piece

Small green chilli

1 Piece

Red onion

1 Piece

Fresh coriander

15 Grams

Tamarind paste

15 Grams

Ginger garlic paste

10 Grams

Cumin seeds

2 Grams

Fennel seeds

2 Grams

Coriander seeds

2 Grams

Garam masala

2 Grams

Fenugreek leaves

2 Grams

Salt

0.5 Tsp

Salad

Cucumber

1 Piece

Cherry tomatoes

150 Grams

Lime

1 Piece

Salt

0.5 Tsp

Mint Yogurt

Fresh mint

10 Grams

Garlic cloves

1 Piece

Natural yogurt 4*

170 Grams

Salt

0.5 Tsp

To serve

Tandoori naan 4*10*

2 Piece

Allergens

*4 Milk, *10 Wheat

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3465 / 826
Fats (g)	42
of which saturated (g)	17.8
Carbohydrates (g)	65
of which sugars (g)	15.4
Fibers (g)	5.8
Proteins (g)	58.5
Salt (g)	2.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C/180°C fan. Soak the bamboo skewers in water.
Peel and chop the onion in half (reserving the other half for garnish). Deseed the small green chilli.
Using a food processor, add the onion, small green chilli (spicy!), and fresh coriander (stems included). Pulse 6-8 times until finely minced.
Transfer the mixture to a bowl, and combine with the tamarind paste and ginger garlic paste. This is your kebab paste.

Tip! If cooking for kids, leave out the green chilli from the mix.

2 Toast spices and mix lamb

In a dry hot pan, add the cumin seeds, fennel seeds, and coriander seeds.
Toast for 1-2 min until lightly smoky and fragrant.
In a pestle and mortar, spice grinder, or small plastic bag, crush the seeds into a fine powder.
In a large bowl, combine the kebab paste, the garam masala, fenugreek leaves, a pinch of salt, and 1 tsp of the ground spices.
Mix well, then add the lamb and knead the mixture until fully combined.

Tip! If cooking for kids, make a few plain kebabs without the marinade.

3 Grill kebabs

Divide the lamb into 8 long kebabs and thread onto the bamboo skewers.
Line a baking tray with parchment paper and add the tandoori naan on top.
Place a grill rack on top of the tray, and lay the lamb kebabs on the rack.
Bake for 12-15 min until the lamb is fully cooked through.

Tip! Keeping the kebabs on a grill ensures they get hot air circulation all around, and the naan will soak up all the juices that trickle down. Delicious!

4 Make salad

Meanwhile, finely chop the cucumbers and tomatoes.
Cut the lime into wedges.
Combine into a bowl with a generous squeeze of lime wedge, and a pinch of salt. Set aside.

Tip! If cooking for kids, reserve a plain portion of cucumber and tomatoes.

5 Make mint yogurt

Pick and finely chop the mint leaves.
Peel and finely chop the garlic.
Combine the yogurt, mint, garlic, a generous squeeze of lime, and a pinch of salt.
Mix into a creamy consistency and set aside.