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Recipe for :

Seekh Kebab Kangari - Method 2

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".


1 1/2 pound lamb leg or shoulder, cut into squares for skewering
1/4 cup olive oil
Sea salt and pepper to taste
1/4 cup cumin seeds, toasted, then ground
1 teaspoon allspice
1/2 cup fresh mint, minced
2 tablespoons fresh ginger, minced


  • Drizzle the lamb with the olive oil, sea salt and pepper.
  • Skewer the meat and set aside.
  • Combine the cumin seeds, allspice, mint and ginger. Press the mixture into the lamb so that it sticks to the kebabs.
  • Cook the lamb on a grill for 3 to 4 minutes a side.
  • Serve with Yogurt Mint Dressing <click here> if desired.

Serves 4