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

Name: Seekh Kebab Flatbreads
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Pakistani
Ingredients: 500g lamb or beef mince, ideally 15–20 per cent fat; 2½ tsp Authentic Lahori All Purpose Mix; 1 small onion, grated and squeezed dry; 1 green chilli, finely chopped; 2 tbsp chopped coriander; 1 tbsp gram flour; 1 tsp ginger and garlic paste; 4 flatbreads; Salad and garlic yoghurt

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

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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.

Avoid thisSqueeze the onion completely dry
Watch forMix until slightly sticky
Make sureUse even thickness
Food safetyCook the centre completely

Ingredients

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Method

7 steps

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.
Avoid this
Squeeze the onion completely dry
Press it firmly in a clean cloth or your hands. Onion water is the main reason kebabs split on the grill.
Mix firmly for 2–3 minutes until the mixture becomes slightly sticky.
This helps the kebabs stay together.
Watch for
Mix until slightly sticky
The mince should begin holding together and leave a light film on your fingers before shaping.
Divide into eight portions and shape around skewers or into long sausage shapes.
Make sure
Use even thickness
Press each portion firmly around the skewer with no thick bulges so the centres cook at the same time.
Refrigerate for 15 minutes.
Grill, barbecue or pan-fry for 10–12 minutes, turning until browned and cooked through.
Food safety
Cook the centre completely
Turn regularly until browned all around and no raw mince remains in the thickest kebab.
Heat the flatbreads.
Fill with kebabs, salad, pickled onions and garlic yoghurt.

If it does not come out right

The faults this dish actually has. Open one for the fix.

How much garam masala per kg of chicken?

Use 8 g of garam masala per 1 kg of chicken – two level teaspoons – stirred in during the final three to five minutes of cooking, because garam masala is a finishing spice and its aromatic oils are driven off by a long simmer.

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Why is my curry bitter?

Curry turns bitter for four reasons, in the order they usually happen: burnt garlic, over-toasted ground spices, too much fenugreek – seed or kasuri methi – and too much turmeric, or turmeric fried for too long.

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Make it with the Authentic Lahori mix

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

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