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Kathi kebab


  • To make the chapati (Indian bread), combine the flours with a pinch of salt and 3 tbsp water to form a soft dough.
  • Then divide the dough into 4 small balls, toss in a little extra flour and set aside to rise.
  • To make the filling, heat a little oil in a wok (or heavy-bottomed pan) and stirfry the onion, garlic, ginger, lamb, garam masala and 1 tspn coriander until the meat has browned, adding a little water if too dry.
  • When ready, roll out the dough balls to form flat rounds and cook on both sides on a lightly oiled hot plate (or in a non-stick pan). 
  • Then smear the chapati all over with the beaten eggs and briefly cook on both sides. 
  • To serve, place the chapati on individual plates and top with the lamb mixture, tomato, red onion, chillies and choppped coriander. Roll up and enjoy! 
  • Davinder Bedi - Bedi's Restaurant in Melbourne


  • 100 gm plain flour
  • 30 gm wholemeal flour
  • sea salt
  • 3 tbsp+ cold water
  • vegetable oil
  • 1 small onion, finely sliced
  • 1 garlic clove, crushed
  • 1 tspn grated fresh ginger
  • 250 gm lean lamb, sliced
  • ½ tspn garam masala
  • 3 tbsp chopped fresh coriander
  • 3 eggs, beaten
  • 1 ripe red tomato, cored & finely sliced
  • ½ red onion, finely sliced
  • 1-2 small red chillies, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm