Article: Easy Seekh Kebab Flatbreads Recipe
Easy Seekh Kebab Flatbreads Recipe
Easy Seekh Kebab Flatbreads Recipe
Rated 5.0 stars by 1 users
Category
Meat Dishes
Cuisine
Indian
Servings
4
Prep Time
25 minutes
Cook Time
18 minutes
Homemade Seekh Kebab Flatbreads
Fancy a takeaway but don't fancy the price tag? These homemade Seekh Kebab Flatbreads are packed with flavour, ready in just 25 minutes and taste every bit as good as something you'd order from your local kebab house.
Juicy, spiced seekh kebabs are served on warm flatbreads with a fresh homemade raita, crisp salad and pickled red onion and pomegranate for the ultimate fakeaway. It's the sort of meal that looks like you've spent ages in the kitchen, but the reality is much simpler. Our Matt Cooper Bites Seekh Kebab Mix does most of the heavy lifting, giving you authentic seekh kebab flavour without needing a cupboard full of spices.
Whether you're looking for an easy midweek dinner, a weekend fakeaway or a crowd-pleasing recipe for friends and family, these seekh kebab wraps are guaranteed to hit the spot.
Author:Matt Cooper Bites
Ingredients
-
750g mince - pork and beef mince used for this one!
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6 tbsp Matt Cooper Bites Seekh Kebab Mix
-
0.5 tsp red food colouring with mixed 50ml water
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5 tbsp greek yogurt
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1/5 cucumber - finely chopped
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Bunch of fresh coriander - finely chopped
-
0.5 tsp cumin
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1 tbsp lemon juice
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Salt to taste
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4 flatbreads
-
Salad garnish
Directions
- Add the beef and pork mince to a large mixing bowl along with the Matt Cooper Bites Seekh Kebab Mix and red food colouring.
Mix thoroughly with your hands until the seasoning is evenly distributed and the mince becomes slightly sticky. This helps create that authentic seekh kebab texture. Leave in the fridge for at least 2 hours.
Shape the mixture into long kebab shapes and place onto a lined baking tray or air fryer rack.
Cook until cooked through and lightly charred on the outside. Turn halfway through. 16-18 minutes at 190 should be suitable for air frying.
While the kebabs cook, make the raita by combining the Greek yoghurt, finely chopped cucumber, fresh coriander, ground cumin, lemon juice and salt. Mix well and set aside.
Warm the flatbreads in a dry pan, oven or microwave until soft and pliable.
Spread a generous spoonful of raita onto each flatbread.
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