Indian Lamb Main course Starters

Kabobs (Indian kebabs)


  • 250g lamb mince
  • 4 spring onions, very finely chopped
  • 1 clove garlic and a small piece of ginger, grated
  • 1 tsp garam masala
  • 1 green chilli, finely chopped
  • 1/2 tsp ground coriander
  • 1/4 tsp each of ground cumin, chilli powder, ground fenugreek and turmeric
  • 1 tsp salt
  • Pinch of black pepper
  • 1 tsp fresh mint, finely chopped (optional)
  • 1 tbsp fresh coriander, finely chopped


We make this Indian recipe a lot for tea – it’s really tasty.

Put all ingredients into a bowl and mix well using your hands to get a nice soft texture that holds together well .
Roll out into thin sausage shapes and thread onto metal or wooden skewers, squeezing with your hands to make sure they stick. You can chill them until ready to cook or cook them straight away.
Grill on a high heat (or barbecue) for about 10-15 mins, turning once until cooked through.

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