Spicy and fragrant kebabs served with warm roti, does it get any better?

Funny story about this recipe. I used to make this dish every week at one point in my life, im talking probably 7-8 years ago! I never called it kebabs, instead I called them meatballs. That was until a colleague of mine banned me from using the “M” word, I was Indian and apparently only allowed to call them kebabs – bleh!

Moving on…..

Anyway you say them they are still delicious regardless – I serve them with warm rotis straight out the pan – is there anything better?

Here is how you can make this delicious dish!

Kebab Chutney


1 kg lean beef mince
1 tablespoon ginger/garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 large onion
3 green chilli
1 1/2 teaspoons jeera powder
1 1/2 teaspoons dhania powder
1 cup breadcrumbs
2 teaspoons garam masala
1 large egg
½ bunch dhania

Vegetable oil
1 large onion, sliced finely
1 sprig curry leaves
6 large jam tomatoes, pureed
3 green chilli
2 teaspoons ginger and garlic paste
3 teaspoons chilli powder
½ teaspoon turmeric powder
½ bunch dhania (chopped)


Set your oven to 180 °C. Prepare a baking pan with baking paper.
Add the mince to a large mixing bowl. Puree the onion, chilli, and coriander. Add to the mince along with the rest of the ingredients and mix well to combine.
Roll into balls and grill in the oven until golden brown, 30 minutes.

Heat oil and add the onions and curry leaves and cook until softened and lightly golden brown. Now add the ginger and garlic paste and fry for a minute.
Add spices, and salt and allow to fry on low heat for 5 minutes. Add the tomatoes and cook until the water has evaporated and the chutney is dry.

Place the grilled kebabs in the chutney and top with fresh dhania.
Serve with fresh roti or rice. Enjoy!

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