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Hand-shaped seekh kebabs in flatbreads with salad, pickled onion and garlic yoghurt
Charred seekh kebabs wrapped in warm flatbread with salad, pickled onions and garlic yoghurt.

Seekh Kebab Flatbreads

Charred, juicy mince kebabs in warm flatbread with pickled onions and garlic yoghurt. The fat content and the squeezed onion are what hold them together.

Prep
20 mins
Cook
15 mins
Total
35 mins
Serves
4
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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

  1. Avoid thisSqueeze the onion completely dry
  2. Watch forMix until slightly sticky
  3. Make sureUse even thickness
  4. Food safetyCook the centre completely

Ingredients

Authentic Lahori All Purpose Mix pouchCooking this? You will need the mix.Add to basket

Method

7 steps

  1. Combine the mince, AL Mix, squeezed onion, chilli, coriander, gram flour and ginger-garlic paste.

    Squeezing the grated onion dry matters here, excess water is what breaks kebabs apart on the grill.

  2. Mix firmly for 2–3 minutes until the mixture becomes slightly sticky.

    This helps the kebabs stay together.

  3. Divide into eight portions and shape around skewers or into long sausage shapes.

    Evenly shaped seekh kebabs pressed around metal skewers and arranged on a tray before cooking

  4. Refrigerate for 15 minutes.

  5. Grill, barbecue or pan-fry for 10–12 minutes, turning until browned and cooked through.

  6. Heat the flatbreads.

  7. Fill with kebabs, salad, pickled onions and garlic yoghurt.

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Authentic Lahori All Purpose Mix pouch

Make it with the Authentic Lahori mix

One blend for karahi, curries, marinades, chips and everyday cooking.

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