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 (the smaller the better)
  • 1 small red onion
  • 15g coriander leaves (+ extra for garnish)
  • 300g beef mince (not too lean)
  • 4 spring onions
  • 50g Greek yoghurt
  • bag of 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

Sara - 21st September 2020

Easy to prepare and tasty dish. I made the kebabs and boiled the potatoes in advance so rest was fairly last minute. Would buy again.

Sophie - 18th September 2020

A favourite

Sophie - 18th September 2020

A favourite

Laura - 17th September 2020

Could have done with a bit more flavour in the kebabs, but the potatoes were very nice.

Vanessa - 17th September 2020

Bit too spicy on the potatoes

Alison - 15th September 2020

Will definitely have again! Lovely.

Alison - 15th September 2020

Will definitely have again! Lovely.

Lindsay - 13th September 2020

Absolutely perfect, can’t fault this recipe at all! I served with a salad of tomato, cucumber, coriander with a sprinkle of fresh lemon juice!

Lindsay - 13th September 2020

Absolutely perfect, can’t fault this recipe at all! I served with a salad of tomato, cucumber, coriander with a sprinkle of fresh lemon juice!

Andrea - 13th September 2020

Lovely tasty kebabs. Quite spicy

Louisa - 12th September 2020

Really good (even though we spilled some hot sauce!). Didn’t need the yoghurt though. Had it with side salad, garlic mayo and cheesy naan.

Megan - 10th September 2020

I also did half pork and half beef mice (250 of each so 500g total) and it was lovely! Would recommend using only a tiny bit of coriander as it was very overpowering but will definitely order this again!

Erica - 9th September 2020

This was lovely. The hot sauce really makes it! Yum!

Tamara - 9th September 2020

Very yummy!!

Tamara - 9th September 2020

Very yummy!!

Clare - 9th September 2020

Another family favourite

Clare - 9th September 2020

Another family favourite

Kelly-Marie - 8th September 2020

Would definitely get this again!

Sally - 8th September 2020

Loved this. Used pork instead of beef, and it worked well. Be careful not to use too much onion, as the kebabs may fall apart.

Emma - 7th September 2020

Probably my favourite meal I've made so far. So tasty. The only thing I did different was instead of just Greek yogurt I made my own tzadsiki which went lovely with it.

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