| Prep Time | 2 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 1 nos. Licious Lamb Chapli Kebab
- 1 tbsp oil
Ingredients
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Instructions
Prep:
- Remove the Lamb Chapli Kebab from the package and place it on a plate.
Pan-fry On The Hob (Time: 10 - 15 minutes)
- Heat a teaspoon of oil in a non-stick frying pan. Spread out the tikkis on the surface of the pan with the tomato on the bottom and let them sear on both sides, flipping occasionally.
- Sprinkle water into the pan occasionally to retain the moisture, and put a lid on so the moisture doesn’t escape.
- When the meat is cooked, remove it on a plate and then deglaze the pan by adding some water to it and gently scraping the surface. You’ll be left with a thick, shiny sauce that you can use to coat the chapli kebab before serving.
Baking in an Oven (Time: 20 - 25 minutes)
- Preheat your oven to 180℃. While it’s heating, heat a teaspoon of oil in a non-stick frying pan. Spread out the tikkis on the surface of the pan with the tomato on the bottom and let them sear on both sides, flipping occasionally.
- Once seared, transfer the tikkis onto a baking tray. Place it in the oven to cook for 10-15 minutes.
- Remove the cooked tikkis on a plate and deglaze the baking tray by sprinkling some water on it and gently scraping the surface. You’ll be left with a thick, shiny sauce that you can use to coat the chapli kebab before serving.
Grill Method (Time: 20 - 30 minutes)
- Light up your barbecue grill. Place the tikkis on the flat iron over coals and let them brown on both sides, flipping them occasionally. As is the case with most grilled meats, it will turn out slightly drier than the hob method.
Serving Suggestions:
- Let the Lamb Chapli Kebabs rest for a few minutes once cooked.
- Serve hot with your favourite chutney. For a fun twist, serve the kebabs in a bun along with pickled onions.