Home Recipes Red Meat Tandoori Shammi Kebab Recipe

Tandoori Shammi Kebab Recipe

Kebabs originated from the Middle East and was made famous in India during the Mogul reign and is made from...

Tandoori Shammi Kebab Recipe

Ingredients

500gm minced lamb
Sunflower oil for basting

Marinade

1medium onion chopped finely
1 inch ginger (cut finely)
1-2 cloves garlic (cut finely)
1 green chilli (cut finely)
1 tbsp desiccated coconut/coconut powder
2 tbsp thick yoghurt
2 tbsp crème fraiche
2 tspfull Steenbergs organic tandoori masala
1 fresh slice of bread (ground)
1 tbsp almond powder/cashew(ground)
1 tsp salt
½-1 tsp chilli powder
2-3 tspfresh mint (chopped finely)
1 egg (whisk lightly)
6-8 Skewers (soak in water for ½ hr)

Garnishing

1/2 fresh lemon (juice)

Kebabs originated from the Middle East and was made famous in India during the Mogul reign and is made from minced lamb. This recipe comes from Sharmini Thomas. Originally from Kerala, Southern India, but now based in York, Sharmini runs her own cookery courses - Sharmini's Inspirational India Cuisine, is a cookery tutor for the City of York, and a presenter and judge for York Food & Drink Festival. We’re delighted to be partnering with her on some new recipes to highlight the Steenbergs Indian spices and blends. For more information on Sharmini please go to our feature on the blog.

Serves 4

preparation time 15 min Cooking time 15-20min

Method

  1. Break bread into pieces and grind it.
  2. Mix minced lamb with all the marinade ingredients (minus the skewers) in a bowl. Cover it and marinade it in the fridge for ½ hr - preferable 6-8 hrs.
  3. Divide the mixture into 6-8 portions.
  4. Rub a little oil on the skewers. With wet hands mould the kebabs into long sausage shapes (rotate the meat around the skewer and press gently to shape.
  5. Alternative- Shape them into small balls and serve on cocktail sticks. (Christmas starters)
  6. Rub oil onto the grill rack and the kebabs.
  7. Grill in a pre-heated oven (180 degree Centigrade) for 10-15 minutes on either sides or until cooked through and well browned.
  8. Sprinkle lemon juice over it.

Essentials: Knife, Tin foil, Air tight container & Paper towel

Shop for ingredients

You may also enjoy

Bombay Potatoes Recipe

Bombay Potatoes Recipe

This recipe comes from Sharmini Thomas. Originally from Kerala, Southern India, but now based in York, Sharmini runs her own...

Read full recipe

Kala Chana: Bengal Black Chickpea Curry Recipe

Kala Chana: Bengal Black Chickpea Curry Recipe

This Bengali black chickpea recipe comes from the lovely Gourmet Glow, showcasing Swell Digestivo, the spice blend that Steenbergs developed...

Read full recipe

View all recipes