BBQ Spicy Lamb Kebabs and Tandoori Chicken Wings Recipe @Halal Fine Foods

BBQ Spicy Lamb Kebabs and Tandoori Chicken Wings

Spicy Lamb Shish Kebabs/Burgers

Prep Time: 10 mins  |  Cooking time: 6 to 8 mins  |  Makes 16 to 18 approx.

These flat burger style kebabs or sometimes called 'Chappal Kebab' (after the word for a flat sandal in Punjabi - phonetically pronounced as chapl). I usually make mine with mutton mince as I prefer the flavour but you can also use beef using this same recipe. I add the chicken mince to help bind the kebab/burger.


  • 800g lamb/beef/mutton mince
  • 200g chicken mince (optional)
  • 1 finely grated onion
  • 2 green chillies finely chopped
  • tsp of salt (or to taste)
  • tsp coriander powder
  • tbsp chopped fresh coriander
  • 2 tbsp vegetable oil (to cook) 


  1. Place your choice of mince and chicken mince in a large bowl. Now add the onion, green chillies, of salt, coriander powder and fresh coriander. Mix thoroughly using your hands (if you are not a fan of touching raw meat - just wear some gloves).
  2. Take about 3 tbsp (60g) of the mixture, shape into patties using the palms of your hands and fingers. (To achieve perfectly flat and even shape, make a small ball with the meat, place in between some clingfilm and flatten by pressing down using a dinner plate).
  3. Cook for 2 to 3 mins on each side on a medium to hot barbeque.

    TOP TIP:
    If you find that the meat sticks to your barbeque then first seal the meat in an hot frying pan for 30 secs on each side before finishing on a BBQ.


    Cooking time: 10 mins  |  Prep Time: 5mins 


    • 20 chicken wings
    • 2 tbsp plain yoghurt
    • 1 tsp of chilli powder
    • 1 tsp of tandoori powder
    • ½ tsp of coriander powder
    • 2 tsp lemon juice
    • 1 tsp salt (or to taste)


    1. In a large bowl, add the yoghurt, salt, lemon juice, chilli powder, coriander powder, tandoori powder and mix together - this is your marinade. Now add chicken wings and coat thoroughly.
    2. Cook on a medium to hot barbeque for 10 mins, turning periodically. Make sure the chicken is cooked through before eating. 
    3. Best served hot with my fabulous coleslaw, mayo or ketchup or a minty youghurt.  


    Prep Time: 10 mins   |   5-6 Side Servings

    I designed this coleslaw for my ITV show last year and it's now so popular in our house that I now make it all the time, especially when we have a barbeque. It's a healthier version than normal coleslaw, as not only is it made with less mayonnaise (very calorific), it also contains turmeric which we all know has great health benefits.  


    • 300g white cabbage, finely shredded
    • 1 small red onion, finely sliced
    • 1 large carrot, peeled and grated
    • 100ml natural yogurt
    • 80g mayonnaise
    • ½ tsps turmeric
    • 2 tbsp tamarind paste
    • ½ tsps of salt & pepper


    1. In a large bowl, add the yoghurt, mayonnaise, tamarind, turmeric, salt and pepper. Mix until smooth.
    2. Now add the onions, carrots and white cabbage. Stir thoroughly ensuring all the vegetables are covered in the lovely creamy sauce.
    3. Store in the fridge and it will last for days (best served at room temperature).