Mrs Balbir Singh's | Cocktail Kebabs

Cocktail Kebabs 


Imagine… you are sitting at one of India's iconic gymkhana clubs. You’re on the lawns, there’s a gentle breeze, and then a peacock struts by. You sip your gin and tonic as you discuss the wonders of the Taj Mahal from your excursion the day before. The sun is now setting, it is the golden hour… the waiter brings you a plate of small kebabs to enjoy with your aperitifs. You take a bite and, for just a moment, life is perfect.

Category: Kebabs & Roasted Meats

Recipe: 236


*References to measuring spoons above mean level measuring spoons. 


Step 1:  make the mixture

Mix all the ingredients together in a food processor or mixer until they are combined well and the mince has become finer. Depending on your food processor this should take about a minute, or perhaps fifteen seconds longer.

Step 2: form the kebabs

With slightly wet hands, form each kebab, by scooping out a small size ball of the mixture. You may use a mini seekh kebab shape, meatball shape, or a small disc shaped patty.  

Step 3: cook the kebabs

In a non-stick frying pan heat a small amount of oil. Add the kebabs to the pan and cook on a medium heat, turning them to brown all around (approx. 3-4 minutes on each side). The number of kebabs that you cook at a time will depend on the size of your pan.

Alternative Grill Method: Brush or spray each kebab with a little oil and grill under a medium heat or barbecue on each side until cooked through.


  • You may use any mince such as pork, beef, lamb, chicken or turkey. The recipe also works well with vegetarian, vegan and plant-based minces.
  • If possible use a mince with a higher fat percentage as this will help with the binding when forming the kebabs.
  • Skewers are not necessary for this recipe, however if using wooden skewers soak the skewers first to avoid them burning during cooking. 

Cocktail Kebabs Recipe by the Award-Winning Mrs Balbir Singh


To Serve

For appetisers: serve on cocktail sticks along with fresh mint and coriander chutney, or mint and yoghurt chutney or chilli sauce of your liking for dipping or drizzling over.

As a main course: use one of the above chutneys, some fresh salad and your Indian bread of choice.  



Mrs Balbir Singh 
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)