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Recipe for :

Seekh Kabab

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


1 kg minced Beef meat fresh
4 - 5 Spring Onions
3 - 4 Green Chillies
3 tablespoons fresh Coriander Leaves (chopped)
1 teaspoon red Chili Powder
2 teaspoons dry Pomegranate Seeds (anar daana) (crushed)
2 tablespoons Coriander Seeds (crushed)
2 teaspoons Chaat Masala
2 teaspoons Garam Masala
2 teaspoons Salt


  • Finely chop spring onions including the green part. You can chop the onions in a chopper but don't make paste.
  • Finely chop green chilies.
  • Put minced meat in a bowl, add all ingredients and mix well. Make sure all ingredients are well blended with minced meat. Keep minced meat for couple of hours in the refrigerator.
  • Light charcoal and wait for it to get a layer of ash on top. This will reduce the temperature of the fire.
  • Break off large ball of mixture and mold then on to kabab skewers. Put skewers on fire. Grill till brown on all side. Make sure to turn each side every now and then.
  • Serve hot with Nan and Chutney.

Serves 4

Martin James