Olive Magazine

Joy sticks!

‘Indian Takeaway’ seekh kebabs


These kebabs are named after a favourite local hole in the wall spot in Peckham, south-east London, which really is just called Indian Takeaway. The juicy lamb kebabs are fragrant with coriander stalks and pack a fair whack of chilli – perfect wrapped inside a soft naan with the pickled red onion salad, sliced cucumber and raita.


red wine vinegar 50ml
caster sugar 1 tbsp
sea salt flakes 1 tsp
red onion 1, finely sliced


greek or natural yogurt 350g
lemon juice 2-3 tbsp
mint leaves, a small handful, finely chopped


minced lamb 450g
green chillies 2, finely chopped
coriander stalks finely chopped to make 3 tbsp (save the leaves to serve)
garlic 4 cloves, crushed
ground ginger 1 tsp
mild chilli powder 1 tsp
cumin seeds 1 tsp, toasted and ground
garam masala 1 tsp
cornflour 2 tsp


naans 6
cucumber ¼, thinly sliced

• First, make the pickle by combining 100ml of cold water with the vinegar, sugar and salt, stirring until the sugar and salt are dissolved. Add the

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Olive Magazine

Olive Magazine1 min lettiRegional & Ethnic
Cook's Tips
For a quick salsa verde, blend some drained capers, a few anchovy fillets and a squeeze of lemon juice or dash of vinegar with any left-over soft herbs, such as parsley, coriander, dill or chives. Blitz with olive oil until smooth, then spoon over gr
Olive Magazine1 min lettiCookbooks, Food, & Wine
Your Brand-new Olive – Our Promise To You
Olive is brought to you by the same team as BBC Good Food, Britain’s leading food media brand. As you’ll see from Our Commitment on page 104, we’re committed to improving diversity and inclusivity, and work with a wide range of contributors to drive
Olive Magazine1 min lettiRegional & Ethnic
Recreate three of Asma Khan’s favourite Darjeeling Express dishes, explore the diverse cuisines of Tel Aviv and Barbados, and get excited about the 21 ways that lockdown inspired the restaurant industry to change for good ■