food, Recipes

Seekh Kebabs with Dill and Cucumber Yoghurt

Production Leana Schoeman; Photographs Elsa Young

Recipes, food production and styling Mumtaz Dasoo Production Leana Schoeman Photographs Elsa Young


  • 1 cup brown lentils
  • 500g fatty mutton mince
  • ½t ginger
  • ½t garlic
  • 1t green chilli, crushed
  • 1½t sea salt flakes
  • ½t pepper
  • 1 onion, grated
  • ½t crushed cumin (jeera)
  • ½t red chilli
  • 1 to 2T olive oil
  • za’atar (optional) ν 250g thick Greek yogurt
  • ½t black pepper
  •  lemon juice
  • 3T fresh dill, chopped, plus extra sprigs for garnishing
  • 3T red onion
  • 3T grated cucumber
  • lemon slices, to serve (optional)

Cook the lentils according to the packet instructions and set aside. Rinse the mutton in a sieve, under cold running water, and let it drain thoroughly. Transfer the mutton to a bowl and add the ginger, garlic, crushed green chilli, one teaspoon of salt and the pepper. Squeeze any excess liquid out of the onion and add it to the mince, along with the cumin and red chilli. Roll the mixture into Ping-Pong-sized balls or alternatively into cylindrical shapes. Arrange the kebabs on a lightly oiled roasting tray and bake at 180ºC until brown. The kebabs should be quite dry. Sprinkle a little za’atar on top if desired.

To make the raita, combine the yoghurt, half a teaspoon of sea salt flakes, the black pepper, lemon juice, olive oil, dill, red onion and cucumber in a bowl. Serve the kebabs on the lentils and smothered in the raita, with lemon slices on the side, if desired.

For the potato basket:

  • 2 potatoes, grated
  •  generous pinch of salt
  • 2T flour vegetable oil for frying

Squeeze any excess moisture out of the potatoes and pat dry with paper towel. Combine the potato with the salt and flour and mix well. Gradually heat a large saucepan filled with vegetable oil until hot. Using the inside of a ladle as a mould, press the potato mixture into dome shapes and immediately deep-fry them until golden brown and crisp. Remove with a slotted spoon and drain on paper towel.

For the summer salad:

  • baby lettuce leaves
  • cucumber, sliced into ribbons
  • red onions, thinly sliced
  • a handful of fresh parsley leaves, chopped
  • 4 radishes, thinly sliced
  • 2 nectarines, quartered (optional)
  • 100g pomegranate arils
  • cherry tomatoes, halved

For the raspberry dressing:

  • ½ cup good-quality olive oil
  • 1T wholegrain mustard
  • 1T red wine vinegar
  • pinch of salt
  • pinch of black pepper
  • 50g fresh raspberries, crushed

Toss the salad ingredients in a bowl. Mix the dressing ingredients in a separate bowl until well combined. Adjust the seasoning to taste. Serve the salad in the potato baskets with the dressing drizzled on top. Serves 4

This recipe originally featured in the September 2013 issue of HL.