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Nazma Lakhani

Mini Kebabs

31 May 2009
Serves 4

Healthy Hints

Choose the leanest meat you can afford. You can get minced beef at around 5–10 per cent fat, so do ask your butcher or supermarket. Traditional kebabs are often deep fried. This is a much healthier recipe as the kebabs brown just as well when baked in the oven. And the bonus is your clothes won’t smell of all that frying! There are so many tasty spices in this dish that you could probably try it using less salt.


  • 500 g lean mince beef, or lamb (no more than 20% fat)

  • 1 small onion, finely chopped

  • 2 slices Bread, made into breadcrumbs (wholemeal bread)

  • 2 tsp ginger paste

  • 1.5 tsp garlic paste

  • 50 g fresh coriander, finely chopped

  • 1 tbsp low fat natural yoghurt (1%)

  • 3 green chilli, deseeded and finely chopped

  • 1/2 tsp black pepper, freshly ground

  • 1/2 tsp cumin powder

  • 1/2 tsp garam masala

  • 1 tsp salt

  • lemon juice, to taste

Cooking Guide

1. Blend together the onion, breadcrumbs, garlic, ginger and coriander, either using a mixer or your hands.
2. Add the remaining ingredients, including meat and yoghurt. Mix and knead into a dough-like mixture.
3. Make 2-inch ball size pieces and spread them around a skewer, or roll out into mini sausages or into meat balls.
4. Bake on a rack for 15 minutes at 160°C, keeping a tray below to catch dripping fat.
5. Turn heat up to 175°C for another 2 minutes.

Quick Tip:
The kebabs can be prepared in larger quantities and shaped, frozen and cooked when needed. They can be cooked from frozen, but will require more time.

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Food Facts

  • Fat
  • Sat Fats
  • Sugars
  • Salt
  • Calories277kcal
  • Protein30.0g
  • Fat12.0g
  • Saturated fat5.0g
  • Carbohydrate13.0g
  • Sugars (Total)4.0g
  • Fibre2.5g
  • Salt equivalents2.0g