Bank Holiday Kebabs

Bank holiday kebabs? What are we talking about? I guess you have to be from brighton and know that there is an indian kebab  place that opens up at the bank holiday market once a year. They serve a variety of irresistible kebabs; our favourites being the mix of lamb sheekh and tandoori chicken. These things are so delicious that there is always a queue there! We first tried to re-create these in 2010 and they are in fact very simple to do.

The chicken kebab is marinated with yoghurt and tandoori spices.  We decided to make the lamb sheekh kebabs the minted variety. Individually, both are very tasty. But, when you combine the two in a wrap and top with  raita, chilly sauce and onion salad…you then have a much more complete feast (this would so hit the spot after a night out in the town!). Ideally you want to serve these at a barbeque (we dont have the luxury of a BBQ so we have to make do with grilled).

We have some weird additions in this recipe. Fish sauce added to the lamb sheekh kebabs adds a great savoury taste. The chilli sauce is made from an apple chutney base (crazy? try it first!!).

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Ingredients

For the Tandoori Chicken Kebabs

• Chicken Breasts
• Greek style yoghurt
• Tandoori spice mixture
• Garlic powder
• Fresh Coriander, chopped (small bunch)

For the Minted Lamb Sheekh kebabs

• 500g Lamb mince
• 1 medium onion
• 2 cloves garlic (minced)
• 10g fresh mint leaves
• 10g fresh coriander
• 1/2 tsp dried coriander seeds, ground
• 1/2 tsp garam masala
• 1/2 tsp curry powder
• 1/2 tsp smoked paprika
• 1/2 tsp chilli powder (reduce if you dont want them hot)
• 1 tsp fish sauce (optional)
• salt & pepper

For the Raita

• Greek Yoghurt
• Cucumber
• Lemon Juice
• Ground cumin
• Salt to taste

For the Chilli Sauce

• Tesco Apple Chutney
• Chilli Sauce
• Lime Juice
• Chilli Powder

For the Onion Salad

• 1 red onion, sliced thinly
• 1/2 white onion, sliced thinly
• 2-3 mint leaves, finely chopped
• 2-3 coriander leaves, finely chopped
• Lemon juice and salt to taste

Method

• First things first. Marinade the kebabs
• In a bowl, mix all the chicken kebab ingredients together and add the chicken pieces, cover with cling film and refrigerate

• In another bowl, mix the lamb with the spices and garlic.
• Puree the onion with the mint and coriander and then combine all.
• Mix well with your hands (optional) then cover and place in the fridge.

• The rest of the sauces and sides can be prepared when you are ready to cook (better still while the kebabs are grilling)
• To grill, skewer the kebabs on metal or wooden skewers and grill on a high heat until cooked (optional: add vegetables to the skewers)

For the Raita

• Peel & deseed about 1.2 a cucumber. Blend until smooth (or finely chop)
• Add to Greek yoghurt and mix.
• Season with salt and lemon juice
• Add ground cumin for extra depth
• Optional: Add finely chopped mint or coriander (or both!)

For the Chilli Sauce

• In a small bowl spoon out your chutney. Then add chilli sauce and lime juice until you have the right flavour. This produces a sweet and spicy chilly sauce which goes really well with this dish. You can also try it with other types of chutney.

For the onion Salad

• Mix all the ingredients and season with lime/lemon juice and a little salt

To Serve:

• We used chappatis which were warmed for 30 seconds on a hot dry pan. Alternatively use tortilla wraps.
• Squeeze fresh lemon/lime over the kebabs
• Top with some chopped coriander
• Mix everything up and smother with plenty of your preferred drip. Make sure you make a mess! (that is part of the experience).

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