Photo: Emiliano Vittoriosi
Lamb seekh kebab
25 ingredients
2 hr + 30 min
Serves 6-8
openrecipes
Cooked simply on a barbeque these kebabs are great as starters or as a filling for a wrap. This dish shows two ways with lamb kebab, one tandoori style from Amritsar and the other from Lahore.
Estimated Nutrition (whole recipe, rough)
975
Calories
42g
Protein
43g
Fat
112g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Naan | 1 piece (90g) | 262 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bread | 1 slice (30g) white | 79 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 green chillies
- 2 tbsp chopped fresh coriander
- 3 garlic
- 1cm/½in piece fresh root ginger
- 50g/1¾oz lamb fat
- ½ tbsp Kashmiri red chilli powder
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp salt
- 450g/1lb lamb mince
- 2 red onions
- 1 red pepper
- 1 large tomato
- 1 tbsp chopped fresh coriander
- 100g/3½oz coriander
- 20g/1oz mint
- 3 garlic
- 3 Thai green chillies
- 3 tbsp vegetable oil
- 1 tsp salt
- ½ tsp sugar
- 1 lemon
- greens, to serve salad
- 1 pomegranate
- , to serve (optional) naan breads
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes