These chicken and lamb kebabs are great as a starter or main.
This chicken and lamb kebab recipe is easier to prepare than it might look.
I usually serve them cut up as a starter but they are delicious rolled into a hot naan or chapatti with a couple of sauces and some salad veg.
Getting this chicken and lamb kebab recipe right…
I go into more detail in those individual recipes by the most important thing is that the minced kebab meat be really cold and just out of the fridge.
Once you have cooked the lamb for this recipe, you need to let them cool on the skewers to room temperature. This doesn’t take long and you can prepare your chicken kebab mixture as the lamb cools.
Be sure to always have a bowl of water to hand while forming the meat around the skewers. Work with wet hands and it will be easier to form the kebabs and they will also have that authentic smooth finish.
The lamb skewers can be made a couple of days in advance of the final cooking.
Just place them, skewers and all in the fridge and cover.
Then take them out just before you are ready to form the chicken mixture around them.
You can also make the kebab meat mixtures a few days ahead of cooking.
Can I use other meats?
Yes! I made mine with lamb and chicken but idea works the same with other kebab meat mixtures.
Try this with minced beef, venison, pheasant… whatever sounds good.
Step by step photos
- Lightly grease a skewer with oil and then take a pool sized ball of the lamb kebab mixture and slide it onto the skewer.
- Now start squeezing the ball into a long sausage shape. The meat must be cold out of the fridge. It is important that you squeeze really tightly to get the meat to adhere to the skewer. It's easier to do this with wet hands. It is also important that you get the kebab as uniform as possible. It should look like a long sausage that is the same thickness all the way down the skewer with not bits hanging off. Once you think the meat is securely on the skewer, shake it a few times. If it stays on, it should be ok but if it falls off at the shaking stage, you need to squeeze it on tighter.
- Repeat with other skewers and then place over a hot, direct heat fire. Cook the underside until browned, about 5 minutes, and then rotate the skewers to cook the other side. Rotate often so the the kebabs cook evenly.
- Once cooked through, transfer to a plate to cool. They need to be at least room temperature before proceeding or cold from the fridge.
- When the meat has cooled, Do the same with the chicken mince. Carefully squeeze the chicken kebab mixture abound the lamb skewers, squeezing tightly with with wet hands until you can shake it without the meat falling off.
- Place your finished skewers over the fire to cook for 5 minutes or until the underside is cooked. Then rotate to cook the other side and start basting with ghee.
- Continue basting and rotating until the chicken is cooked through.
- Serve immediately with hot sauce or a good raita.