Quick Spicy Kebabs

My mother called me today and we were discussing food she used to make in the childhood. I asked her a kebab recipe she used to make in Calcutta and she told me everything in a big hurry without any ingredients measured. It’s the Bengali style of cooking she has taught me: “eyeball it” —She would say “and if it’s not right, learn and do it again.” Well, I learned and I’ll try to give you all some measurements for this delicious kebab.


  • 500 g minced lamb
  • 1/2 finely chopped large onion
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 tbsp garam masala
  • 2 clove garlic chopped
  • 1.5 inch ginger finely chopped
  • sprinkle of mace powder
  • sprinkle of nutmeg
  • cilantro finely chopped
  • 2 tbsp lemon juice
  • 1 table spoon besan (kikärtsmjöl in Sweden)
  • 2 fresh green chili chopped
  • black pepper
  • salt


In a bowl, mix together all ingredients and blend well. As all ingredients are mixed add the besan. Make sure to mix really well, then form rounds and flatten with the palm of your hand to make the shape. Heat oil and in medium heat fry all kebabs. They should be golden brown in color. Serve hot with a cucumber mint yoghurt or salad. They are quick, delicious and go well with coriander chutney too.