Indian seekh kabab with roasted carrot dip

Indian seekh kabab with roasted carrot dip

20 mins Prep · 75 mins Cook

Indulge in this quintessential lamb dish where our version uses vegetables in the place of skewers, adding an extra crunch to your experience

Created by Spinneys
Prep time 20 minutes
Cook time 75 minutes
Serves 4
Cuisine Indian
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 838
Fat 58g
Saturates 3g
Protein 40g
Carbs 42g
Sugars 9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Finely grate the ginger. Finely chop the chilli. Peel and grate one garlic clove. Grate the Cheddar.


To make the kebabs, combine the ginger, chilli, garlic, Cheddar, lamb, coriander, 9 tsp paprika, garam masala, cumin seeds and cardamom in a large bowl. Season with 1 tsp salt. Divide the mixture into equal-sized balls.


Using the leeks (or even spring onions) as skewers, shape the balls into 12cm long logs, approx. 5cm thick. Place them on a lined tray and refrigerate for 2 hours or overnight.


Prepare a BBQ to a medium heat.


Place a cast-iron pan over the heat. Add the almonds to the pan and toast until lightly roasted, approx. 5-10 minutes.


Cut the carrots in half lengthways and brush with 2 tbsp of the oil. Place on the hot grill and cook until softened and browned, approx. 45 minutes-1 hour. Remove from the grill and cool.


To make the carrot dip, combine the almonds, carrots, oil, 2 tsp salt, 1 garlic clove, drained chickpeas, lemon juice, remaining paprika and a handful of parsley in a food processor, including the remaining oil and blitz until smooth. Set aside.


When ready to serve, brush the grates with oil. Place the kebabs on the grill, turning occasionally until cooked through, approx. 10-15 minutes.


Serve immediately with the carrot dip.