Indian Restaurant | Seekh Kebabs | Tikka & Mint Yogurt Recipe | MY INDIAN TAKEAWAY FAVOURITE!!❤️

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories, while sour cream is a budget-friendly option.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried spices

Fresh herbs can enhance flavor with fewer calories, while dried spices are economical.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often cheaper.

Start by discussing the plan for the day, mentioning the weather and the barbecue.

Introduce the dish: seekh kebab and chicken tikka, stating it can be made in an air fryer, grill, or oven.

Use 500 grams of lamb, emphasizing to use fatty minced lamb for better flavor and to prevent sticking.

Add 2 teaspoons of tomato puree, mixed powder or madras curry powder, cumin powder, garam masala, coriander powder, a small amount of chili powder, fresh coriander, kasuri methi, and 1 teaspoon of salt to the lamb.

Mix all the ingredients into the lamb using hands, noting that gloves are not necessary.

Add nearly a tablespoon of Kashmir masala paste for flavor.

Mention that if using low-fat lamb, an egg may be needed to help bind the mixture.

Shape the lamb mixture into a ball, then flatten it slightly to resemble a burger.

Skewer the lamb mixture onto a skewer, molding it around the skewer with hands, ensuring it's tightly packed.

Advise to keep the minced lamb cold to prevent it from breaking apart when skewering.

Place the skewers high up on the grill to avoid burning and cook for 10-12 minutes, checking occasionally.

Introduce the chicken tikka preparation, explaining not to dice the chicken to prevent drying out.

Cut the chicken breast into long slivers for marinating.

Combine ginger garlic paste, tandoori masala, black pepper, chili powder, paprika, dried mint, kasuri methi, cumin, coriander, turmeric, orange coloring, natural yogurt, lemon juice, and honey in a bowl.

Whisk the marinade ingredients together, ensuring it’s not too thick to avoid forming a clay on the chicken.

Use semi-skimmed milk to thin out the marinade as needed, ensuring it can cover the chicken.

Marinate the chicken, suggesting to do this the day before for best results.

Check on the seekh kebabs after cooking, noting their appearance and readiness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens