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Tandoori Mixed Kebab Recipe

Name: Spice Fusion Takeaways Tandoori Mixed Kebab Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb skinless boneless chicken thighs (cut into 1" pieces); 1 lb lamb leg or shoulder (cut into 1" pieces); 0.75 lb ground lamb (for sheek kebab); 1 cups plain full-fat yogurt; 2 tbs ginger paste; 2 tbs garlic paste; 2 tbs lemon juice; 2 tbs vegetable oil; 1 tsp red chili powder (or Kashmiri chili for color); 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp garam masala; 0.5 tsp turmeric; 1.5 tsp salt; 0.5 tsp black pepper; 0.5 tsp chaat masala (optional, for finishing); 1 tsp ginger-green chili paste (optional for heat); 0.25 tsp red food coloring or tandoori masala (optional); 0.25 cups finely chopped fresh cilantro; 0.25 cups finely chopped fresh mint; 0.5 cups finely chopped onion (squeeze out excess moisture); 2 tbs bread crumbs (or besan/gram flour for gluten-free); 1 each egg (optional, for binding); 8 each metal or soaked wooden skewers; 2 tbs vegetable oil (for brushing); 1 each lemon wedges (to serve); 1 cup sliced red onion and bell pepper (optional, for skewering with tikka); 0.5 cups plain yogurt; 0.25 cups finely chopped cucumber; 1 tbs finely chopped cilantro

Inspired by Spice Fusion Takeaway

Time2h

Serves4

Chicken tikka, lamb tikka & sheek kebab.

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Ingredients

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Marinade & Proteins

1 lb skinless boneless chicken thighs (cut into 1" pieces)

1 lb lamb leg or shoulder (cut into 1" pieces)

3/4 lb ground lamb (for sheek kebab)

1 cups plain full-fat yogurt

2 tbs ginger paste

2 tbs garlic paste

2 tbs ReaLemon lemon juice

2 tbs Tuscany sunflower oil

1 tsp red chili powder (or Kashmiri chili for color)

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp Garam masala

1/2 tsp turmeric

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp chaat masala (optional, for finishing)

1 tsp ginger-green chili paste (optional for heat)

1/4 tsp red food coloring or tandoori masala (optional)

Sheek Kebab Binder & Herbs

1/4 cups finely chopped fresh cilantro

1/4 cups finely chopped fresh mint

1/2 cups finely chopped onion (squeeze out excess moisture)

2 tbs bread crumbs (or besan/gram flour for gluten-free)

1 each egg (optional, for binding)

For Skewering & Grilling

8 each metal or soaked wooden skewers

2 tbs vegetable oil (for brushing)

1 each lemon wedges (to serve)

1 cup sliced red onion and bell pepper (optional, for skewering with tikka)

Raita & Garnish (optional)

1/2 cups plain yogurt

1/4 cups finely chopped cucumber

1 tbs finely chopped cilantro

1/4 tsp Celtic sea salt

1/4 tsp roasted cumin powder

Method

Marinade & Prepare Proteins

Make Marinade

In a large bowl combine yogurt, ginger paste, garlic paste, lemon juice, 2 tbsp vegetable oil, red chili powder, ground coriander, ground cumin, garam masala, turmeric, salt, black pepper, ginger-green chili paste (if using) and red food coloring or tandoori masala (if using). Whisk until smooth.

Reserve about one-third of the marinade in a separate small bowl — use this later to baste while grilling and to mix into the sheek kebab mixture if desired.

Marinate Chicken and Lamb Pieces

Divide the remaining marinade into two portions. Add chicken pieces to one portion and lamb cubes to the other. Toss each until evenly coated. Cover and refrigerate for at least 2 hours, preferably 4–6 hours. For best flavor, marinate up to overnight (up to 12 hours).

Prepare Sheek Kebab Mixture

Place ground lamb in a bowl. Add the chopped cilantro, chopped mint, finely chopped onion (squeezed to remove excess water), reserved 1/3 marinade (or 2 tbsp yogurt & 1 tsp each of spices if you reserved none), bread crumbs, and egg (if using). Mix thoroughly using your hands or a spoon until the mixture is sticky and holds together when pressed. Chill for 30 minutes to firm up if mixture feels loose.

Skewering & Grill/Finish

Preheat your grill, broiler, or oven: For a charcoal or gas grill, preheat to medium-high with one side hotter for searing. For oven, preheat to 240°C / 475°F with the rack near the top. If using broiler, preheat the broiler.

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread marinated chicken pieces and optional vegetables (onion, bell pepper) onto skewers, leaving small gaps so heat circulates. Do the same with lamb tikka pieces on separate skewers.

For sheek kebabs, divide the ground lamb mixture into 8 equal portions. Mold each portion evenly around a skewer into a long, even cylinder about 1" in diameter. Wetting hands slightly helps shape neatly.

Brush all skewers lightly with vegetable oil. Season the sheek kebabs with a light pinch of salt and a little oil on the surface to prevent sticking.

Grill method: Place skewers over direct heat and cook 3–4 minutes per side, turning to get char marks, basting occasionally with reserved marinade or oil. Move to indirect heat and continue cooking until internal temperature for chicken reaches 74°C / 165°F and lamb reaches 63–70°C / 145–158°F depending on preferred doneness (total about 10–14 minutes). For sheek kebab cook 10–12 minutes, rotating to brown evenly.

Oven/broiler method: Arrange skewers on a lined baking tray with a rack if available. Broil or roast close to the element for 4–6 minutes per side until nicely charred, basting once with reserved marinade. Finish for an additional 4–6 minutes or until internal temperatures are reached. For sheek kebab, broil and then lower heat to roast until fully cooked (10–14 minutes total).

Once cooked, rest skewers 3–5 minutes. Sprinkle chaat masala over the kebabs if using, and squeeze lemon wedges over before serving.

Raita & Serving

Make quick raita by stirring plain yogurt with chopped cucumber, cilantro, salt, and roasted cumin powder. Chill until serving.

Serve the tandoori mixed kebab platter hot with lemon wedges, sliced onions, the raita, and naan or rice.