Create juicy, flavour-packed kebabs at home without the hassle of chopping onions or mixing spices with our Seasoned Chicken Kebab Mince Mix.

Made from finely minced Halal chicken blended with our in-house keema-style spice mix, this mince is lightly seasoned and intentionally mild, so you can adjust salt and chilli after cooking to match your taste.

Perfect for seekh kebabs, chapli-style patties, koftas, wraps, naan rolls, loaded fries and rice bowls – just shape, cook, and serve.

Key Highlights

• Halal seasoned chicken mince, ready to shape

• Mild spice profile – add extra salt/chilli after cooking if needed

• Ideal for grilling, pan-frying, oven-baking or BBQ

• Great for kebabs, burgers, patties, wraps and meal prep

Ingredients

Finely minced chicken mixed with a keema-style seasoning blend:

Red chilli, crushed red chilli, green chilli, green coriander, ginger, garlic, coriander, turmeric, cumin seed & powder, salt, bay leaf, corn starch, gram flour, clove, cinnamon, black pepper, pomegranate seeds/powder, onion, citric acid (E330), fenugreek, paprika, musk melon, carom, long pepper, cane sugar, silicon dioxide (anti-caking agent).

Allergy Advice

• No major allergens (such as wheat, soya, milk, egg, nuts, mustard, celery) are declared in the seasoning recipe.

• Contains gram flour (chickpea), which may be of interest to some customers.

Produced in a kitchen that also handles Soya, Wheat (Gluten), Mustard, Celery and Sulphites.
Always check the on-pack label for the most up-to-date allergen information.

Cooking Guide & Preparation

Preparation

• Keep chilled until use.

• Remove from the fridge 20–30 minutes before cooking.

• With lightly oiled hands, shape the mince into:

  • Seekh kebabs (on skewers)

  • Patties/burgers

  • Koftas or meatballs

Grilling / BBQ

• Preheat grill/BBQ to medium–high.

• Lightly oil the grates.

• Grill kebabs/patties for around 10–15 minutes, turning occasionally, until cooked through and lightly charred.

• Ensure the internal temperature reaches 75°C (165°F).

Pan-Frying

• Heat a little oil in a non-stick pan over medium–high heat.

• Fry kebabs or patties for 8–12 minutes, turning occasionally, until golden and fully cooked (75°C / 165°F).

Oven-Baking

• Preheat oven to 200°C (fan 180°C) / 400°F.

• Place shaped kebabs or patties on a lined baking tray.

• Bake for 18–22 minutes, turning once, until cooked through (75°C / 165°F).

💡 Tip: Taste a small test piece first – then add extra salt, chilli or lemon to the remaining mix if you like it stronger.

Serving Suggestions

Use your Seasoned Chicken Kebab Mince Mix for:

• Grilled kebab wraps with salad, onions and yoghurt or garlic sauce

• Burgers or chapli-style patties in buns or naan

• Rice bowls with salad, pickles and sauces

• Pitta/naan pockets with lettuce, tomato, onions and mint yoghurt

Storage

• Refrigerate (raw): Keep at 0–4°C and use by the “use by” date.

• Freezing: If not using soon, freeze in its packaging or an airtight container. For best quality, use within 3 months.

• Defrost: Thaw in the fridge overnight and cook thoroughly before serving. Do not refreeze once defrosted.

Our Seasoned Chicken Kebab Mince Mix gives you all the flavour of proper kebabs with none of the prep – just shape, cook and customise the heat to your liking.