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Lamb seekh kebabs

with bulgur wheat and pomegranate dressing

Ready in around 25 mins

RECIPE FACT:
Seekh kebab (pronounced “Sheek’) are a Pakistani staple and are usually grilled over hot coals. Our kebabs can be grilled on the BBQ or pan-fried.
Nutritional Info:
  • Energy: 2291kj (548Kcal)
  • Protein: 34g
  • Carbohydrate: 43g
  • Fat: 22g
  • Contains: Gluten, Milk
Serving Amount:
Serves 4 people
Cooking Instructions:
  • BEFORE COOKING:

    Boil the kettle.

  • 1. TO PREPARE THE BULGUR WHEAT:

    Place the bulgur wheat in a pot with 2 cups of boiling water from the kettle, place the pot over a high heat and bring up to the boil. Once boiling reduce heat to low and cook for 8-10 mins until bulgur is cooked. Drain well into a sieve. Cut the tomatoes into 1 cm cubes and place into a salad bowl with the bulgur. Add the baby spinach. Just before serving pour in the pomegranate dressing, season with salt and pepper and toss to combine.

  • 2. TO PREPARE THE RAITA AND THE KEBABS:

    Remove the mint leaves from their stalks and roughly chop. Place the yoghurt in a small bowl, season with salt and stir through the chopped mint. Peel and grate the carrot and place into a bowl with the spiced lamb mince, season with salt and mix to combine. Shape into several small sausage shapes about 4 cm long or just smaller than your palm compacting firmly so they don't fall apart.

  • 3. TO COOK THE SEEKH KEBABS:

    Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the kebabs to the pan and cook turning occasionally for 6-8 mins - adjusting the heat if necessary.

  • TO SERVE:

    Spoon the bulgur wheat salad onto plates. Arrange the lamb seekh kebabs on top. Dollop with mint raita.

Ingredients In your box:
  • 1 pack of spiced lamb mince
  • 1 bag of bulgur wheat
  • 1 pot of yoghurt
  • 1 pot of pomegranate dressing
  • 1 carrot
  • 2 tomatoes
  • 1 bag of baby spinach
  • 1 bag of mint

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