Spiced Lamb Kebab

Spiced Lamb Kebab

£11.00
£11.00
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Spiced Lamb Kebab
  • Spiced Lamb Kebab
Spiced Lamb Kebab

PRE-ORDER FOR 12th JUNE

Spiced Lamb Kebab

Hand-formed, fire-finished, deeply satisfying

£11.00
£11.00

A sheekh kebab done well is one of the most satisfying things you can pull off a grill. Done badly, it's dry, dense, and falls apart before it makes it to the plate.

Ours are done to perfection.

Lamb mince, hand-formed around skewers with a spice blend built from whole toasted spices - cumin, coriander, cardamom, dried chilli, combined with fresh ginger, garlic, and green herbs. The mixture is rested before being shaped, which allows the proteins to bind properly so the kebab holds together under high heat rather than crumbling. The result is something with real texture on the outside, yielding and juicy underneath, with the kind of fragrant depth that comes from using lamb that actually tastes of lamb.

Four kebabs per portion. They cook fast. They go faster.
What's included

4 Perfectly Spiced Lamb Kebabs. Supplied ready to skewer, make burgers, or make any shape you like.
You'll also need

  • Bowls or trays for the raw meat
  • Skewers (Optional)
  • Large baking trays for cooked items
  • Plenty of foil
  • Oven gloves
  • Heat-resistant tongs
Instructions & Allergens

Cook on fire, gas, grill, oven, air fryer or pan fry! Full cooking instructions will be provided with your box. Allergens are detailed below.
Delivery & Returns

Delivery is FREE on orders over £50! We will work quickly to ship your order as soon as possible. Once your order has shipped, you will receive an email with further information. Delivery times vary depending on your location.

Our goal is for every customer to be totally satisfied with their purchase. If this isn't the case, let us know and we'll do our best to work with you to make it right. Please refer to our full Delivery and Returns Policy.

What makes these different

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The spice blend is toasted before it goes into the mix, this is the step that separates a sheekh kebab with real flavour from one that's merely seasoned. Toasting whole spices in a dry pan for 90 seconds before grinding them releases oils that you simply can't get from pre-ground spices. Combined with the fresh ginger, raw garlic, and green chilli, the result has a fragrance that hits before you even take a bite.

We use a ratio of mince to fat that keeps the kebab moist through the cooking process without making it greasy. This is the balance that most recipes get wrong in one direction or the other.

How to cook them

Gas grill: High heat, 4–5 minutes each side.

Open fire / coals: Direct heat, 3–4 minutes each side. The fat will catch, that's the point.

Preheated Oven: 200°C fan, 18–20 minutes, turning halfway. Finish under the grill for 2 minutes for colour.

Eat as quickly as you can. Drizzle some melted butter, squeeze a touch of lemon and sprinkle with chopped coriander just to show off!

Full instructions are inside every box. You don't need to do anything except bring the heat and the people.

The Detail

  • Vacuum sealed. Stays fresh for 3 days refrigerated, or freeze on arrival for up to 3 months
  • No artificial ingredients, preservatives, or marinade pastes
  • Allergens: Karoga cannot guarantee an allergen-free environment.

A note on the craft

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Hand-forming a sheekh kebab is one of those tasks that looks simple until you try it. The mix has to be the right temperature. The pressure has to be even. The skewer has to be coated so the meat grips it rather than sliding. Too loose and it falls apart on the grill. Too tightly packed and it goes dense in the middle. It's the kind of thing that takes practice to feel — and it's the kind of thing that, once you've put in that practice, you want people to actually taste the difference. We do. Every kebab that leaves our kitchen is formed by hand, checked by hand, and sent out with the confidence that the work shows. That's not a detail we'd ever hand to a machine.

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