Shami – Sheek Kebabs


400g mince meat,

2tbsp (6 tsp)  of
Mr Huda’s Marinade & Rubbing Paste,

1 egg,

fresh coriander (if available)


Shami/Sheek Kebabs 

To use as an instant rub, simply add a small amount of paste
straight on to the Chicken, Meat or Fish etc and mix well. You can add a few drops of oil to help with the mixing. 

To make SHAMI/SHEEK KEBABS use the recipe below India’s answer to burgers and sausages. Serve in a bun with chilli sauce and salad or unaccompanied as an appetizer.

Shami : shallow fried (burger shaped).
Sheek : cooked on the skewer over the fire (sausage shaped).


1. Place the minced meat in a bowl. 

2. Add the egg, Mr Huda’s Marinade & Rubbing Paste and fresh coriander and mix it thoroughly.

3. Once mixed leave to stand in the fridge for at least 2-3 hours or overnight.

4. When ready cook as you prefer.
Once cooked garnish with fresh salad, lemon wedges and coriander. Serve with mint tamarind yoghurt sauce.

TIPS: To make the kebabs more exciting add a little finely chopped onions and green chillies with a little more paste and mix with the meat before cooking.