Pic of Shammi tikka kebabs

Shammi tikka kebabs

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Meat mains

Shammi tikka kebabs

Main Serves 6 1h
These soft, yieldy and spicy little beef patties are best eaten as a starter, or as whole meal with raita, mango chutney and flat breads or rice. Slightly acid accompaniments really complement the earthiness of the chickpeas and mince.


  • 350g beef mince
  • 1 onion, roughly chopped
  • 150g chickpeas, soaked overnight and broken up by pulsing in a food processor (or in a bag with a rolling pin)
  • 2 garlic cloves, chopped
  • 300ml water
  • handful chard leaves, shredded and finely chopped
  • handful broad beans (frozen will work)
  • 1 red chilli, deseeded and finely sliced.
  • pinch ground cloves
  • ½ tsp fennel seeds
  • 1 tsp turmeric powder
  • large pinch ground pepper
  • 2 eggs, beaten
  • good size bunch fresh coriander, roughly chopped


Prep time: 10 min
Cooking time: 50 min
  • Step 1

    Put the mince, onions, chickpeas and garlic in a saucepan with the water and simmer until the chickpeas are soft (about 30 minutes). If it gets too dry add a little more water.
  • Step 2

    Add the veg and simmer for another 5 minutes.
  • Step 3

    Tip everything into a colander and drain well by pushing down with a wooden spoon.
  • Step 4

    Transfer to a food processor, add the chilli and spices, and pulse until evenly granular.
  • Step 5

    Add the eggs and coriander and pulse again until evenly chopped. It will still feel a bit wet but don't worry.
  • Step 6

    Form into patties and fry in a non-stick pan for about 4 minutes on one side, then 3 minutes on the other. Don't move them for the first three minutes or the mixture will break up.
  • Step 7

    Allow to cool and serve with the yoghurt concoction of your choice, chutney and flatbreads.

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