For the kebab

  • Minced lamb: 1/2 kg
  • Red onion, sliced: 1/2 cup
  • Cumin powder: 1 tsp
  • Red chilly powder: 1 tsp
  • Garam masala: 1 tsp
  • Garlic paste: 1 tsp
  • Ginger paste: 1 tsp
  • Coriander leaves, finely chopped: 1 tbsp
  • Black pepper: 1 tsp
  • Olive oil: 1 tbsp
  • Salt to taste


For Coriander Mint Mayo

  • Mayonnaise: 1/4 cup
  • Yogurt: 1/4 cup
  • Cumin powder: 1/2 tsp
  • 1 green chilly, optional
  • Coriander leaves, chopped: 1/4 cup
  • Mint leaves, chopped: 1/8 cup
  • Lemon juice: 1 tsp
  • Salt to taste


Other ingredients

  • Lettuce
  • Melting cheese of your choice
  • Onion slices



  • Mix all the ingredients for the kebabs with hand except the onions and oil. Let the mixture sit in the fridge for couple of hours or overnight if you have time.
  • For the mayo, blend together the herbs, spices and chili with 2 tbsp of yogurt. Then mix the blended mixture with mayonnaise and remaining yogurt. Keep aside.
  • Heat a skillet and add olive oil. Roll the mixture into a ball and put it on the skillet. As soon as you add the ball to skillet, take about a tbsp of sliced onions and put it on top side and press it down the ball lightly with a flat spoon. Cook for about 2 minutes and flip it around so the onion side is on the bottom. Cook for another minute on two.
  • Add the cheese on patties. The cheese should melt due the heat but you can pop it under the broiler for few seconds too.
  • Assemble the slider with lettuce at the bottom, then the patties with cheese, add a few onion slices and mayo. Serve with potato wedges



Photos & Recipe from: Journey Kitchen