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Afghan Shami Kebab

By OcadoLife
Introduce a little Afghan-British grilling to your barbecue with an Afghan Shami Kebab. This budget-friendly recipe was created by Mursal Saiq, co-founder of London’s Cue Point barbecue restaurant and an expert at…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

24 total
  • 250g maris piper potatoes, peeled and cut into 2 cm cubes
  • 1 white onion, roughly chopped
  • 3 tbsp vegetable oil
  • 500g lamb mince (we used 10% fat)
  • 5½ garlic cloves, crushed or grated
  • 1 tsp chilli flakes
  • 1 tsp paprika
  • 1 tsp finely chopped rosemary
  • 25g coriander, stalks and leaves roughly chopped, few sprigs reserved
  • 2½ tsp salt
  • 2½ tsp freshly ground black pepper
  • 2 medium eggs
  • 45g white breadcrumbs
  • 120g gram flour
  • 1 red onion, finely diced
  • 1 lime, juiced
  • 1 lemon, juiced
  • 1 cucumber, roughly chopped
  • 4 tomatoes (approx.), deseeded and chopped
  • 1 pinch sea salt
  • 1 generous pinch sumac
  • 1 generous pinch dried mint
  • 500g natural yoghurt
  • 6 wholemeal pittas (approx.), toasted (optional)

Method

7 steps

  1. Step 1

    Cook the potatoes in a pan of boiling water for 20 mins or until soft. Drain and leave to steam dry, then mash.

  2. Step 2

    Meanwhile, fry the white onion in a pan in 1 tbsp oil over a high heat for 5 mins or until softened and golden. Add the mince and cook for 2 mins until browned but not cooked through. Stir in 5 of the crushed garlic cloves along with the chilli, paprika, rosemary, coriander and 2 tsp of salt and 2 tsp of freshly ground black pepper; leave to cool.

  3. Step 3

    Put the cooled onion and mince in a food processor; whizz to a smooth paste.

  4. Step 4

    Combine the eggs, breadcrumbs and flour in a bowl with ½ tsp of salt and ½ tsp of black pepper; mix well. Add the mince and mash; mix well to combine. Divide into 8-10 pieces and roll each into a sausage shape (they’ll be a little sticky). Set aside on a plate, cover and chill until needed.

  5. Step 5

    Meanwhile, make the salad: in a bowl, combine the red onion, lime juice, lemon juice, cucumber, tomatoes, pinch of sea salt and sumac. In a separate bowl, stir the mint and remaining ½ crushed garlic clove into the yoghurt; season.

  6. Step 6

    Put a cast-iron pan with the remaining 2 tbsp oil to heat on the barbecue over the coals (or brush the lamb with a little oil and grease the grill bars

  7. Step 7

    Put the lamb in the pan (or on the bars); cook for 5-7 mins, turning regularly, until caramelised all over. Serve with the salad, yoghurt and pittas, if liked, with the reserved coriander sprigs scattered over.