These Indian kebabs can be served in naan bread or as part of a share plate. Loaded with incredible spices and flavours, this dish will become a new favourite.






Skill level

Average: 3 (39 votes)


  • 500 g lean premium mince
  • 2 tbsp lemon juice
  • salt
  • 1½ tsp fresh grated ginger
  • 1 tsp crushed fresh garlic
  • 2 tsp fresh ground green chillies
  • 2 tsp cumin and coriander powder
  • 1 egg
  • ¼ tsp of red colour (optional)
  • 1 tsp garam masala
  • 1 finely chopped onion
  • ¼ tsp cardamom powder
  • ¼ cup fresh chopped coriander

Mint sauce

  • fresh low-fat yogurt
  • fresh mint, finely chopped
  • salt and pepper to taste


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180C. To make kebabs, mix all ingredients, except coriander, in a bowl. Make small balls with greased palms, and flatten slightly. Lay out on a tray brushed lightly with olive oil. Bake for 10 minutes. Turn and cook for a further 10 minutes.

To make mint sauce, combine all ingredients.

Serve kebabs hot with fresh chopped coriander and mint sauce.