Seekh Kebab Pakora Recipe

The Seekh Kebab Pakora is the ultimate fusion treat, combining two beloved classics into one mouthwatering snack. Imagine the juicy, spiced flavours of a lamb seekh kebab wrapped in a golden, crispy pakora coating — it’s the perfect pairing of tender, aromatic meat with a satisfyingly crunchy bite. Whether you’re hosting friends, looking for a unique starter, or simply craving something packed with flavour, Lamb Seekh Kebab Pakoras are a fun, creative twist that tastes incredible.

I first made these recently as I was hosting family. I wanted to create something I’ve not done before with a street foodie style fusion twist. I knew it would be a pretty simple recipe but they’re the ones that usually taste the best!

Now this is a spicy number but I’ve found adding the garlic and ginger paste not only keeps the kebab more moist but it also takes a bit of the heat out of the seekh kebab mix. My two nans don’t like spicy food at all but they really enjoyed this dish and was disappointed I’d not made more!

I served these with a drizzle of mint and coriander chutney and some freshly chopped coriander too.

Whether you’re a fan of classic pakoras or a seekh kebab enthusiast, this dish is a must-try for anyone who loves bold, spiced flavours with a creative twist.

Key Points

• You can purchase the seekh kebab mix here
• For best results, leave the mince to marinate overnight
• These kebabs need to be deep or shallow fried – air frying is not suitable for this recipe
• If you aren’t sure if your oil is hot enough, drop a spot of the leftover batter mix into the oil and if it rises to the top and bubbles, it’s hot enough!

Seekh Kebab Pakora

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Prep Time 10 mins

Cook Time 5 mins

Servings 10 kebabs

Equipment

• 1 saucepan

Ingredients

  

• 500 g lamb mince
• 4-5 tbsp Matt Cooper Bites Seekh Kebab Mix
• 1 frozen Taj brand garlic/ginger paste
• 1 tsp red food colouring mixed with 3 tbsp water
• 50 ml sparkling water
• 2 tbsp corn flour
• 8 tbsp gram flour
• 1 tbsp garam masala
• 0.5 tsp salt
• Vegetable oil for frying

Instructions

 

• Combine the lamb mince, Seekh Kebab mix, red food colouring and garlic ginger paste in a bowl and mix thoroughly. Leave in the fridge overnight for best results.
• Roll the kebab mix into small balls and then with the palm of your hands, roll them into long kebab shapes.
• Place the kebabs in a bowl and add the corn flour, gram flour, garam masala and salt. Coat the kebabs in the dry mixture.
• Add the sparkling water and mix. This will form your batter. It should be like a brownie batter consistency. If the mixture is too runny, add more gram flour.
• Heat the vegetable oil in a pan. Once the oil is hot enough (see key points above for tips), place the kebabs in the oil and cook for 4-5 or until crispy golden brown.
• Remove the kebabs, place on kitchen towels to drain the excess oil and to cool a little before serving.

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