Indian-style green kebabs

Updated: Apr 24

These kebabs came about from merging Indian spices with Turkish whole nuts and Mediterranean spices. The kebabs are soft, melt-in-your-mouth and pop with chilies. Pungent and flavorful, one of the few recipes that I make often. 

For more recipes that i have created click here.

Feeds 4-6


1 Lb ground beef, or ground lamb, or ground beef and lamb mix. I usually do the mix. Or ground chicken. For the vegetarians, you can use finely diced paneer and breadcrumbs to form the burgers. 

1 onion, chunked

3 garlic cloves

1 tablespoon ginger paste

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon garam masala, available on any spice rack

1 green chile, jalapeño, Thai chile, or more to taste

1/2 cup yogurt 

1 cup fresh cilantro, leaves and stems

1/2 cup fresh mint leaves

Salt to taste

1 cup whole pistachios


Add all ingredients except the meat and pistachios to a blender. Blend till a smooth thick paste forms. Do not add water. 

Add the purée to the meat, add pistachios and mix well together by hand. 

Taste by taking a teaspoon of the mix and frying it quickly in a pan. Adjust for chile, salt and anything else that you feel it needs. Allow to marinate for 1 hour at room temperature, or in the fridge for longer, including overnight. 

Make sliders or burgers and cook on the grill or pan. 


To serve:

As sliders or burgers: Top with feta cheese, tomatoes, lettuce and cilantro-yogurt chutney (see below)

In pita: as above but in a pita bread.

As a salad appetizer: on a lettuce drizzled with chutney. 


Note: these burgers have an affinity for feta cheese, they compliment each other very well. 


Cilantro-yogurt chutney:

1/2 cup yogurt

1 clove garlic

1/2 teaspoon cumin powder

Green chile to taste

1 handful of cilantro, stems included. Or 1/2 cilantro and half mint leaves.

Salt to taste. 


Blend till smooth. 

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