Bangla Seekh kebabs

These spicy Seekh kebabs are a winner for all seasons. Use as fillers for wraps or grilled in the shape of kebabs or burgers.

  • 500g lamb mince
  • 1 medium sized onion
  • 4-5 cloves of garlic
  • 2 inches of fresh ginger
  • 1 pack of Bang spices
  • Nice to have: chopped fresh coriander and fresh chillies (for an extra zing)
  1. Step 1: The Prep

    Blend the onions, garlic and ginger into a rough blended paste. Equally you can do the usual and finely chop the onion and finely grate the garlic and ginger. This will give your kebabs more texture but takes a touch longer.
  2. Step 2: Curry Base

    Mix the onions, garlic, ginger, Bang spices and a splash of oil with the minced lamb. Then, mix in roughly chopped coriander and finely sliced fresh chillies, if you want that extra herby and heated flavour.
  3. Step 3: Add Ingredient

    Shape the kebabs around a skewer into seekh kebab shapes or roll into balls and flatted to form burgers. Griddle , barbecue or lightly fry until cooked.
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Chilli Strength:
  • 100% Natural
  • Vegan
  • No Gluten
  • No Dairy
  • Child Friendly