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Kebab Recipes

By Karan Gokani

Kebab Recipes

This is a real feast by our awesome Gozney Ambassador @karancooks. Gather your friends and family and get ready for an incredible collection of North Indian flavours. The best part? It can all be cooked in Dome (or Roccbox).

Ingredients

Seekh Kebabs 

1kg fatty lamb mince  

2 tsp coriander seeds, toasted and ground 

1 tsp cumin seeds, toasted and ground 

1 tsp fennel seeds, toasted and ground 

1 tsp Kashmiri chilli powder 

½ tsp turmeric powder 

2 tsp garam masala  

3 green chillies, finely chopped 

3 tsp cheddar cheese 

3 cloves garlic, grated 

1 inch ginger, grated 

1 egg white 

2 tbsp finely chopped coriander leaves 

Salt, to taste 


Salmon Malai Tikka  

600g Salmon Fillets, boneless and skinless 

150g thick Greek yoghurt 

6 green cardamoms 

1 tsp ginger powder 

½ tsp white pepper 

3 cloves garlic, grated 

1 inch ginger, grated 

2 tbsp Philadelphia cream cheese 

1 egg white (optional) 

Juice of ½ lime 

Salt, to taste 

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The menu:

1. Seekh Kebab

2. Salmon Tikka

3. Tandoori Chicken Legs (Same recipe as the Chicken Tikka but using skinless chicken. Cook for 20-25 minutes in the Dome or Roccbox at 250-280°C.)

4. Naans 

Seekh Kebabs

Step 1:

Mix all ingredients for the Seekh kebabs well in a large mixing bowl and leave to rest overnight.  

Step 2:

Using wet hands, press onto skewers and cook set over a large, deep cast iron pan at 250-280°C with 100ml of water to prevent the drippings from burning.  

Step 3:

Drizzle with melted butter and sprinkle over some freshly chopped coriander. Serve immediately.  

Salmon Malai Tikka

Step 1:

Mix all ingredients except the salmon in a large mixing bowl to make the marinade.  

Step 2:

Cut the salmon into 1.5-2-inch cubes and marinade for 1 hour.  

Step 3:

Cook in a deep cast iron pan. Alternatively, you can cook this as you would cook a wood plank salmon.  

Step 4:

Cook for 4-6 minutes at 250-280°C until the fish is just cooked through and slightly charred on the outside.  

Step 5:

Drizzle with melted butter and serve immediately.  

Time to fire up your Gozney Outdoor Oven and get to work! Don't forget to rate our recipes and share your creation with us using #gozneykitchen.

Recipe Contributor

Karan Gokani

Karan Gokani, founder of popular London restaurant group Hoppers knows how to bring all the right flavours together to create outrageously delicious recipes.

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