These juicy lamb shami kebabs are crispy on the outside and tender on the inside, packed with aromatic spices, fresh herbs, and a smoky barbecue flavour. Cooked in a Ninja Grill for a healthier twist, they melt in the mouth and make a perfect appetiser or main dish.
Once ready, these lamb shami kebabs release a rich aroma and have a perfectly crisp exterior with a juicy, flavour-packed centre. Serve them hot with mint chutney, fresh salad, or warm naan for a satisfying and irresistible meal.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 20 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 500 grams Lamb mince
- 1 handful Fresh mint (chopped)
- 70 grams Chopped tomatoes (water squeezed out)
- 200 grams Onion (finely chopped)
- 40 grams Ginger (chopped)
- 60 grams Garlic (chopped)
- 15 grams Green chillies (chopped)
- 1 piece Egg
- 2 teaspoons Salt
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 2 teaspoon Fennel seeds (saunf)
- 1 teaspoon Cayenne pepper
- 1 teaspoon Ajwain (carom seeds)
- 1 teaspoon Coriander powder
- 1 teaspoon Hing (asafoetida)
- 1 teaspoon Cooking oil (for greasing)
For Dressing
- 2 tablespoons Mint chutney
- 1 tablespoon Lemon juice
- 2 tablespoons Yogurt
- 1 tablespoon Chopped coriander leaves
Nutritional Information
-
Calories
320 kcal -
Protein
22 g -
Total Fat
24 g -
Saturated Fat
9 g -
Carbohydrates
6 g -
Sugar
2 g -
Trans Fat
0.3 g -
Cholesterol
95 mg -
Sodium
620 mg -
Calcium
40 mg -
Iron
3.2 mg
Procedure
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5 minutesMark As Complete
Prepare Lamb Mixture
Add the lamb mince to a large mixing bowl and gently break it apart using clean hands. Make sure there are no lumps, as this helps the spices and aromatics blend evenly. A smooth base ensures juicy and well-textured kebabs after cooking.
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5 minutesMark As Complete
Add Vegetables & Herbs
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Add chopped mint, onions, ginger, garlic, green chillies, and tomatoes to the lamb. Mix thoroughly so the vegetables are evenly distributed throughout the mince. This step adds moisture, aroma, and freshness to the kebabs.
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4 minutesMark As Complete
Add Spices & Egg
- Add salt, garam masala, turmeric, fennel seeds, cayenne pepper, ajwain, coriander powder, hing, and the egg. Mix well until everything is fully combined and the mixture becomes slightly sticky. This ensures strong flavour binding and tenderness.
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3 minutesMark As Complete
Shape Kebabs
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Take small portions of the mixture and shape them into palm-sized balls. Flatten each ball gently to form round kebab patties of even thickness. Uniform size helps them cook evenly on the grill.
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3 minutesMark As Complete
Preheat Grill
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Preheat the Ninja Grill according to the manufacturer’s instructions. Lightly grease the grill tray with oil to prevent sticking and to help achieve a golden, crisp surface on the kebabs.
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10 minutesMark As Complete
Grill Kebabs
- Place the kebabs carefully on the hot grill tray, leaving space between each one. Grill for about 5 minutes per side, flipping once halfway through. Lightly press the kebabs to ensure even browning and proper cooking inside.
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2 minutesMark As Complete
Serve
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Once the kebabs are beautifully browned and cooked through, remove them from the grill. Let them rest briefly, then serve hot with mint chutney, lemon wedges, or warm naan for the best flavour.
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