Seekh kebabs with cucumber and yoghurt sauce


For the kebabs
For the cucumber and yoghurt sauce
For the kebabs
For the cucumber and yoghurt sauce

Preparation method

  1. Soak eight wooden skewers in a bowl of cold water for ten minutes.

  2. For the kebabs, place all of the kebab ingredients into a food processor and pulse until well combined.

  3. Take the mixture, a handful at a time, and roll into a sausage shape around a skewer. Repeat until all of the mixture is used up.

  4. For the cucumber and yoghurt sauce, place the chopped cucumber into a sieve, sprinkle over the salt and leave to drain for 30 minutes to one hour. Rinse, then drain and stir into the yoghurt along with the garlic, white pepper and the chilli powder. Stir in the fresh mint and crumble in the dried mint. Mix well and garnish with more fresh mint and a light sprinkling of chilli powder.

  5. To serve, cook the kebabs on a hot barbecue or grill for 3-4 minutes on each side, or until golden-brown all over and cooked through. Serve with the cucumber and yoghurt sauce.

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This recipe is from...

A Taste of My Life bbc_two A Taste of My Life

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