Shammi Kebab Rolls for Your Lunchbox
Shammi kebab rolls with crunchy onion, mint chutney and a squeeze of lemon. Quick to make and good cold.
Raw materials
Shammi kebabs are firm and hold their shape in a roll.
Ingredients
Method
Cook the kebabs, warm the bread and roll tightly.
- 01Get set
Take the kebabs out of the fridge 10 minutes before cooking and keep the sides ready.
- 02Cook the kebabs
Heat a pan on medium with the oil. Shallow-fry the shammi for 3 to 4 minutes per side until golden and hot through.
- 03Warm the bread
Warm the rotis on a tawa for 20 seconds per side.
- 04Build
Spread chutney on a roti, add a kebab (split if large), onion and cucumber, and a squeeze of lemon.
- 05Roll and wrap
Roll tightly and wrap in foil or paper for the lunchbox.
Questions
Do the rolls keep?+
Best within 4 hours. Pack the chutney separately for longer trips.
Can I use a different bread?+
Yes. A wrap, paratha or even a bun works.
Start with the shammi kebabs
Mutton shammi kebabs from Meatigo, delivered to your door.
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