Inspired by the modern Indian tapas revolution that’s taking London by storm, we’ve created our own style of beef Seekh Kebabs. They're served with smashed potatoes in a “Gunpowder” style spice blend, which features plenty of cumin and coriander seeds with chaat masala, bringing a tangy and gentle heat to the roasted potatoes. A hot and sour chutney drizzled over with some fresh herbs finish the dish.

Cook our delicious Seekh Kebabs with Gunpowder Potatoes in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Seekh Kebabs with Gunpowder Potatoes. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Seekh Kebab Paste pot, a Gunpowder Seasoning pot and a Chaat Masala Chutney pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Seekh Kebabs with Gunpowder Potatoes in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Seekh Kebab Paste
  • Gunpowder Seasoning
  • Chaat Masala Chutney

Your shopping list for 2 servings:

  • 500g mini baby potatoes
  • 1 small red onion
  • 300g beef mince
  • 4 spring onions
  • 50g Greek yoghurt
  • coriander (optional)
  • sliced red chilli (optional)
  • salad (optional)
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Our 30 minute recipe

  1. Make the kebabs

    Heat the oven to 200C/fan 180C/gas 6.

    Boil the potatoes until tender (around 10 mins). Meanwhile, make the kebabs.

    Mix the SEEKH KEBAB PASTE with the onion and the coriander. Add the mince and mix well. Divide the mince into 6-8 equal chunks and shape into sausage-shaped kebabs. Skewer them (optional) and put them on a lined baking tray. Keep aside. 

  2. Crush the potatoes

    Test if the potatoes are done by putting one on a board and pressing down onto it with a fork. The skin should split and it should fairly easily flatten slightly, or break apart. When this happens, drain them all and let them dry in a colander for 1 min.

    Crush each one then toss them in a little oil and the GUNPOWDER SEASONING on a baking tray. 

  3. Make the chutney

    Put the potatoes and kebabs in the oven for 20-25 mins.

    Meanwhile stir the CHAAT MASALA CHUTNEY with 2 tsps of water in a glass to loosen it.

    Next, prepare your side salad (optional). 

  4. Serve!

    When the potatoes are golden and the kebabs are browned and cooked through, serve them on plates and garnish with spring onion and coriander. Lightly drizzle the chutney and the yoghurt over the potatoes and serve with your (optional) side salad. 

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Seekh Kebabs with Gunpowder Potatoes Top Reviews

Maria - 30th November 2020

I have had lamb lettuce ???? and ???? salat in the side, very tasty, and the yougurt really makes a difference served on meat.

Maria - 30th November 2020

I have had lamb lettuce ???? and ???? salat in the side, very tasty, and the yougurt really makes a difference served on meat.

Tarryn - 30th November 2020

Full of flavour!

Tarryn - 30th November 2020

Full of flavour!

Tarryn - 30th November 2020

Full of flavour!

Polly - 29th November 2020

Add some mint sauce to the yogurt to slacken it off and turn it into a cheats mint raita

Polly - 29th November 2020

Add some mint sauce to the yogurt to slacken it off and turn it into a cheats mint raita

Ian - 26th November 2020

Add some greens or more veg

Rebecca - 26th November 2020

Sophia - 25th November 2020

Sophia - 25th November 2020

emma - 22nd November 2020

Adding 5he red chilli gives it that nice extra kick and I would recommend grating the red onion instead of cutting.

emma - 22nd November 2020

Adding 5he red chilli gives it that nice extra kick and I would recommend grating the red onion instead of cutting.

Kellie - 21st November 2020

Just nicely spicy ????

Kellie - 21st November 2020

Just nicely spicy ????

Amy - 21st November 2020

Everything was lovely, excpect the kebabs being over powered by a very herby taste. If this was adjusted then I think it would be 5 stars.

Christie - 15th November 2020

Such a different meal, loved it!

Christie - 15th November 2020

Such a different meal, loved it!

Lilian - 12th November 2020

Loved it

Laura - 9th November 2020

Another tasty dinner and easy to cook

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