Spice Kit Ingredients: Dehydrated Onion, Garlic, Salt, Ginger, Coriander, Turmeric, Cumin, Kashmiri Chilli, Paprika, Garam Masala, Fennel, Cinnamon, Nutmeg, Cardamom, Mace, Fenugreek, Mango Powder, Ajwain Seeds.

ALLERGY ADVICE: Produced on a site that handles milk.

Spices have a shelf life of around 6-12 months if kept in ideal conditions. They can be kept longer than this but will start to lose their pungency. 

STORAGE TIPS

Keep Cool, Dark & Dry: Store in a cool, dark cupboard away from sunlight.

Seal Tight: Ensure the packet is sealed tightly after each use or keep the spices in an airtight container such as a jar.

Avoid Moisture: Keep away from stoves and sinks to prevent humidity.

Use Clean Spoons: Avoid cross-contamination with wet or used spoons.

Seekh Kebab Recipe
Makes: 10 Seekh Kebabs
Cooking Time: 20 Minutes + 2 hours Marinating Time

Ingredients

• 500g lamb mince (with at least 20% fat)
• Half an onion finely diced (optional)
• Handful of chopped coriander (optional)
• East at Home Seekh Kebab Spice Mix

Step 1: Make the Mince Mixture

1. Combine Ingredients: In a mixing bowl, add lamb mince, onion, coriander, and seekh kebab spice mix.
2. Mix and Knead: Use your hand to mix and knead the ingredients for about 5 minutes until the mince has a stringy texture with no lumps and the spices are fully combined.
3. Marinate: Cover the bowl and refrigerate for 2 hours, or overnight for best results.

Step 2: Cook the Kebabs

1. Portion the Mince: Take the mixture out of the fridge and divide into 50g balls.
2. Shape the Kebabs: Form each ball into a 15cm sausage shape around a skewer (use a metal skewer for best results).
3. Preheat: Turn your oven, air fryer, or grill to full heat.
4. Cook: Cook the kebabs for 5-10 mins, turning regularly.
5. Check: The kebabs are ready when they're cooked through and evenly browned.

Tips:

• Brush the kebabs with oil or butter if they start to dry out
• For spicier kebabs, add some finely chopped green chillies.