Kebab Burger


Does a kebab burger need a description? I think not.

I find it exceedingly difficult to write a description for something as amazing as this kebab burger. It’s lamb, a kebab, and a burger all in one. What more needs to be said? It’s a mic drop moment.

Eat it, love it, and never share it. It’s incredibly easy to make and even marinated the meat will last in the fridge for a couple days. As summer rolls around, I love making these, partially because they’re not your standard boring hamburger, but also because they’re just so flavorful. They’ve got a bit of a kick from the various masalas, and you can customize the burger any way you want. So it’s still perfect for a bbq or picnic.

I honestly just want to keep typing “eaaaat me!!” because the burger is just soooo yummy!

I prefer a brioche bun because it’s a bit more bready and chewy, so it reminds me of Indian breads. I’ve used a mint yogurt in my burger but there’s no reason you couldn’t switch up the condiments. For example, you could do mint chutney, tamarind chutney, or even a mango chutney. To bring down the heat on the burger I love pairing it with a mint lemonade or limeade. No matter what you do, you’ll love it and perhaps replace one serving of sex for this burger.

Need a couple more lunch ideas? Try these:

Kebab Burger

Course: Main CoursesCuisine: Punjabi FusionDifficulty: Easy


Prep time


Cooking time


Chill Time


Total time




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  • 1 cup whole milk yogurt, whisked

  • 1/4 cup water

  • 1 bunch cilantro, chopped

  • 1 bunch mint, chopped

  • Salt, to taste

  • Pepper, to taste

  • 1 lb lamb

  • 1/2 packet Laziza shammi kebab mix

  • 3 tbsp ginger, ground

  • 2 cloves garlic, ground

  • 2 chili peppers, ground

  • 4 brioche buns

  • 1 tomato, sliced

  • 1 onion, sliced

  • 1 cucumber, sliced

Equipment/Specialty Items


  • In a small bowl, whisk together yogurt, water, 1/4 bunch of cilantro, 1/4 bunch of mint, salt, and pepper. Refrigerate till ready to use.
  • Combine lamb, 1/2 packet of shammi kabab seasoning, ginger, garlic, and chili pepper. Cover and refrigerate for at least 2 hrs. Overnight is best.
  • Prepare grill or cast iron pan.
  • Shape lamb into 4 patties about 1″ thick.
  • Cook patties to desired wellness – I prefer medium-rare to medium. Transfer to a plate.
  • To assemble burger – generously spread yogurt on cut sides of buns. Build each burger with a lamb patty and veggies – including mint and cilantro.
  • Serve immediately.

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