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Chicken tikka and Lamb adana kebabs

  • Chicken
  • Lamb
Time1 Hour Time4 TimeIndian
Chicken tikka and Lamb adana kebabs

Two classics, one grill: succulent chicken tikka and smoky lamb Adana, both marinated overnight for maximum flavour. Skewer and char over hot coals, then pile into warm flatbreads with crisp salad, grilled peppers and cooling mint yoghurt. Go half and half in each wrap for the best of both.

ingredients

For the chicken tikka

  • 500g chicken breast, cut into large cubes
  • 3 tbsp Tikka Gold seasoning
  • 1 tsp red food colouring
  • 3 tbsp natural yogurt

For the lamb Adana

  • 500g lamb mince
  • 1 tbsp Abra-kebabra rub
  • 1tbsp Baharat rub
  • 1tbsp Kofta rub
  • 1 tbsp dried mint
  • 1 white onion, minced
  • 1 bunch coriander, finely chopped

For the sundries

  • Flat breads
  • Sliced red onion with lime juice and salt
  • Diced cucumber & tomato
  • Grilled peppers
  • Mint yogurt
  • Fresh coriander
  • Lime juice

Buy the items

Tikka Gold Tandoori BBQ Rub
Tikka Gold Tandoori Seasoning
200g £8.99
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Abra-Kebabra Doner Seasoning
Abra-Kebabra Doner Seasoning
200g £8.99
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Baharat Turkish Seasoning
Baharat Turkish Seasoning
150g £8.99
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Kofta Seasoning
Kofta Seasoning
160g £8.99
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Directions

  1. In a bowl, mix the chicken with Tikka Gold, red colouring and yoghurt. In a separate bowl, combine the lamb mince with Abra-kebabra, Baharat, Kofta, dried mint, minced onion and chopped coriander. Cover both and refrigerate overnight.
  2. Thread the chicken onto skewers and mould the lamb onto skewers, then fire up a charcoal grill until properly hot.
  3. Grill the skewers over the coals, turning, until cooked through (about 70°C).
  4. Warm flatbreads and prep the sundries (limey red onion, cucumber & tomato, grilled peppers, mint yoghurt).
  5. Build your kebab and finish with fresh coriander and lime, mixed chicken and lamb is a winner.

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