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Traditional seekh kebabs are made with lamb mince and served as they are or wrapped in thin flatbreads with some crunchy bits. This chickpea version makes a healthy, light meal. The cheese adds umami flavour and helps bind the kebabs together. You can also lightly fry them in a non-stick frying pan (with or without skewers).

Prep: 10 min + cooling
Cook: 25 min
Serves: 6

  • Ingredients
  • 400g tin chickpeas in water, drained and rinsed
  • 1½tbsp vegetable oil, plus extra to grease your hands
  • 1 red onion, half finely chopped and half finely sliced
  • 2tsp finely chopped ginger
  • 2 garlic cloves, finely chopped
  • 1-2tsp finely chopped green chillies, to taste
  • 1tsp cumin powder
  • 1tsp garam masala
  • 2 small handfuls chopped fresh coriander
  • 1tsp dried mango powder
  • 20g reduced-fat cheddar, grated
  • 3tbsp finely chopped red pepper
  • 3tbsp wholegrain breadcrumbs
  • Small handful chopped fresh mint
  • Small handful fresh coriander
  • 250g thick low-fat Greek yogurt
  • Squeeze lemon juice

To serve

  • 6 tortillas or thin flatbreads
  • Handful salad leaves or baby spinach
  • 1 large tomato, finely diced

You will also need

  • Wooden skewers, soaked in cold water for 30 min, or metal
  • skewers


  1. Mash or blend the chickpeas until they are a coarse purée.
    Heat the vegetable oil in a small non-stick frying pan and add the onion. Cook until soft and golden. Add the ginger, garlic and chillies and stir-fry for 1 min or until the garlic is just cooked. Add the cumin and garam masala with a splash of water and cook until there is no moisture left in the pan.
  2. Add the spicy onion mixture to the mashed chickpeas, along with the fresh coriander, mango powder, cheese, red pepper and breadcrumbs. Mix well, taste and adjust the seasoning, if necessary. Leave to cool.
  3. Divide the kebab mix into 6 and, with lightly oiled hands, form the kebabs around the skewers – you can make these round or slightly flattened. Alternatively, make 12 smaller kebabs. Heat the barbecue or grill. Place the skewers on oiled foil and place about 4 inches away from the hot grill. Cook for 10 min, carefully turning halfway, or until browned on both sides.
  4. Meanwhile, stir the mint and coriander into the yogurt and season with black pepper. Marinate the sliced onions in a good squeeze of the lemon juice.
  5. Heat the tortillas or flatbreads according to pack instructions during the last 3-4 min before the kebabs come out.
  6. Top the tortillas with the yogurt, add 2 kebabs and top with the onions, lettuce or spinach and tomato. Remove the skewers, then wrap up and serve.

Per serving
13g protein
6g fat
1.5g saturates
45.3g carbs
5.2g sugars
4.6g fibre
0.5g salt
175mg calcium
2.5mg iron

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Anjum’s barbecue tips

1 Tenderise meat with a little green papaya, grated into a paste (without the skin). About 1tbsp for 500g meat.
2 Marinating meats and poultry overnight is a great way of injecting flavour.
3 Once you’ve browned meat over a high heat, cook it on the side of the flames or on the ashes to make the insides get a chance to cook. I often cover the meat to help it remain moist.
4 Don’t forget vegetables. Simple marinades work well with almost any vegetable and the charcoal adds so much flavour.
5 Cooking fish on the BBQ can be tricky. In India, a lot of fish is cooked in banana leaves, this keeps the fish from sticking to the grate and drying out. It also adds a subtle flavour
6 I like to make flatbreads on the grill as well. Make up a batch of naan dough the night before and griddle breads before brushing with a little oil.