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Recipe for :

Seekh Kebab Kangari - Method 1

This is one of the recipes that has been provided by Vandana who is very much a keen cook of Indian dishes. Hopefully there will be more to come!

I asked Vandana for a little background information:

"I live in Pune, India. I am a South Indian so many of my recipes are from that area. I enjoy cooking and my family and friends do say that it is appetizing! By profession I am a Relocation Consultant and the India head of an International Charity. I hope that covers the introduction".

"This is a recipe for succulent skewered minced lamb kebabs flavored with mild cheese".


Thick slice of lamb taken from the leg approx 700 g (1 1/2 lb)
45 ml (3 tbsps) olive oil
15 ml (1 tbsp) lemon juice
salt and pepper
1 clove garlic, skinned and crushed
4 small tomatoes, halved, optional
8 button mushrooms
few bay leaves, optional
2 small onions, quartered, optional
melted butter


  • Remove all fat and gristle from the meat and cut it into 2.5 cm (1 in) cubes.
  • Marinade for 2 hours (or preferably overnight) in the olive oil, lemon juice, seasoning and crushed garlic.
  • Thread eight skewers alternately with meat cubes, halved tomatoes, if used, and whole mushrooms.
  • If you like, a bayleaf or an onion quarter may be placed on each side of the meat pieces, to give more flavour.
  • Brush writh melted butter and cook under a low grill for 10 - 15 minutes, turning the kebabs about threee times, until the meat is tender.
  • Serve on plain boiled rice, with lemon.

Serves 4