Romy Gill’s Lamb Sheekh Kebab
This authentic Bengali dish from top chef Romy Gill is great for sharing with friends!
Ingredients
For the kebabs:
- 250g lean minced lamb
- 1tsp garam masala
- 1tsp white poppy seeds
- 25g fresh coriander, chopped
- 1 tsp grated garlic
- 1 tsp grated garlic
- 1 tsp Salt
- Wooden skewers
For the mint and coriander chutney:
- 50g fresh mint
- 50g fresh coriander
- 1 green apple diced
- 2 green chillies
- 1 tsp rose harissa
- Juice of 1 lime
- ½ tsp salt
- 30ml water
For the Kachumber Salad:
- 1 small tomato deseeded and thinly sliced
- 1 small shallot sliced
- 1 small baby cumber sliced
- 20g hard white cabbage chopped
- Handful of fresh coriander chopped
- 1 small green apple sliced
- Handful of pomegranate seeds
- Juice of 1 lime
- ½ tsp salt
For the parathas:
- 50 self-raising flour
- 50g plain flour, plus extra to dust
- ½ tsp salt
- 75-80ml of cold water (if needed more add more)
- 1 tbsp oil, plus extra for drizzling and frying
Method
For the kebabs:
Add all the ingredients to a bowl and mix well. Cover the bowl with cling film and keep the marinated lamb mince for 30 minutes in the fridge. Soak the wooden skewers in cold water.
Preheat the grill to 200 degrees.
Take the marinated mince out of the fridge and then wrap the mince around the skewers. Once the grill is hot, place the kebabs underneath and cook for about 7–8 minutes, turning to get an even colour on all sides.
For the mint and coriander chutney:
Add all the ingredients in the food processor and blitz it like a puree.
For the kachumber salad:
Add all the ingredients in a bowl.
For the parathas:
Begin by making the dough. Tip the flours and salt into a medium mixing bowl and make a well in the centre. Pour in cold water and the oil, then mix your hands until it comes together into a dough. If it feels a little dry, add a tiny splash of water. Knead for 6-7 minutes until smooth and elastic. Return to the mixing bowl, cover with a tea towel and leave to rest for an hour.
Divide the dough into equal balls. On a lightly floured surface roll each ball out to 3mm-thick. Gently flatten the pouch in your hands, then sprinkle with more flour and re-roll, seam-side down, to a 3mm-thick. Repeat with all dough balls.
Heat a heavy-based frying pan over a medium heat and dry-fry the parathas, in batches, on one side for a minute. Flip and cook for a minute more on the other side, until small blisters form on the surface. Brush little oilover the surface, flip onto the other side and fry for another minute. Brush/drizzle more oil on the upturned side, then flip again and cook for a final minute.
To serve:
Drizzle the mint and coriander chutney all over the paratha and spread evenly with a spoon. Add the kachumber salad and then place the sheekh kebab on top. Roll it like a wrap and cut in half before eating or serving.
Ingredients
For the kebabs:
- 250g lean minced lamb
- 1tsp garam masala
- 1tsp white poppy seeds
- 25g fresh coriander, chopped
- 1 tsp grated garlic
- 1 tsp grated garlic
- 1 tsp Salt
- Wooden skewers
For the mint and coriander chutney:
- 50g fresh mint
- 50g fresh coriander
- 1 green apple diced
- 2 green chillies
- 1 tsp rose harissa
- Juice of 1 lime
- ½ tsp salt
- 30ml water
For the Kachumber Salad:
- 1 small tomato deseeded and thinly sliced
- 1 small shallot sliced
- 1 small baby cumber sliced
- 20g hard white cabbage chopped
- Handful of fresh coriander chopped
- 1 small green apple sliced
- Handful of pomegranate seeds
- Juice of 1 lime
- ½ tsp salt
For the parathas:
- 50 self-raising flour
- 50g plain flour, plus extra to dust
- ½ tsp salt
- 75-80ml of cold water (if needed more add more)
- 1 tbsp oil, plus extra for drizzling and frying
Method
For the kebabs:
Add all the ingredients to a bowl and mix well. Cover the bowl with cling film and keep the marinated lamb mince for 30 minutes in the fridge. Soak the wooden skewers in cold water.
Preheat the grill to 200 degrees.
Take the marinated mince out of the fridge and then wrap the mince around the skewers. Once the grill is hot, place the kebabs underneath and cook for about 7–8 minutes, turning to get an even colour on all sides.
For the mint and coriander chutney:
Add all the ingredients in the food processor and blitz it like a puree.
For the kachumber salad:
Add all the ingredients in a bowl.
For the parathas:
Begin by making the dough. Tip the flours and salt into a medium mixing bowl and make a well in the centre. Pour in cold water and the oil, then mix your hands until it comes together into a dough. If it feels a little dry, add a tiny splash of water. Knead for 6-7 minutes until smooth and elastic. Return to the mixing bowl, cover with a tea towel and leave to rest for an hour.
Divide the dough into equal balls. On a lightly floured surface roll each ball out to 3mm-thick. Gently flatten the pouch in your hands, then sprinkle with more flour and re-roll, seam-side down, to a 3mm-thick. Repeat with all dough balls.
Heat a heavy-based frying pan over a medium heat and dry-fry the parathas, in batches, on one side for a minute. Flip and cook for a minute more on the other side, until small blisters form on the surface. Brush little oilover the surface, flip onto the other side and fry for another minute. Brush/drizzle more oil on the upturned side, then flip again and cook for a final minute.
To serve:
Drizzle the mint and coriander chutney all over the paratha and spread evenly with a spoon. Add the kachumber salad and then place the sheekh kebab on top. Roll it like a wrap and cut in half before eating or serving.
