Gilafi Seekh

Serves 12


  • 50g/2oz raw cashews
  • 1 large egg
  • 50g/2oz mild cheddar cheese, cut into small chunks
  • 2.5 cm cube of root ginger, roughly chopped
  • 3 large garlic cloves, roughly chopped
  • 700g/11/2 lb minced lamb
  • Salt to taste
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp chilli powder
  • 1/2 tsp dried chilli flakes
  • ¼ of a large green pepper, finely chopped
  • ¼ of a large red pepper, finely chopped
  • 1 tbsp fresh mint leaves, finely chopped
  • 15g/1/2oz coriander leaves and stalks, finely chopped
  • 50g/2oz butter, melted

Gilafi Seekh is a delicious variation of Lamb Seek Kebab. It has the added flavours of red and green peppers and they are combined with fresh mint and coriander. These ingredients are folded into the meat mixture at the very end to retain their colour and texture, making the kebabs visually more appealing. Take advantage of our fabulous spring lamb and either mince the meat at home or get your butcher to do it. Of course, you can also use bought minced lamb.


You will need: 12 metal or bamboo skewers (soak bamboo skewers in cold water for 30 minutes before use to prevent burning)

In a food processor blend together the cashews, egg, cheese, ginger and garlic.

Add the minced meat, salt, cumin, garam masala and chilli powder.

Blend until everything is well incorporated.

Transfer the mixture to a large mixing bowl and add the chilli flakes, both types of peppers, mint and coriander. Don’t be tempted to put these ingredients in the processor. Using them this way creates a spectacular appearance.

Cover the bowl and chill for 1 hour. It can be left in the fridge for 24 hours.

Pre-heat the grill to high and line a grill pan with foil, then brush with some oil.

Brush 12 metal skewers with oil. Bamboo skewers can be used without oil.

Divide the mixture into 12 equal sized portions and mould each one into a sausage shape on the skewers.

Arrange the skewers on the prepared grill pan and brush them generously with some of the melted butter.

Grill approximately 13cm below the heat source for 5-6 minutes.

Turn them over, brush with the remaining melted butter and grill for 3-4 minutes.

Remove and serve.