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Tandoori Shammi Kebab

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 Cusine, 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




 1/2 fresh lemon (juice)


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      


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