Juicy Healthy Seekh Kebab Dinner Platter with Beetroot Dip, Cucumber Dip and Oat Chapati

Looking for a complete dinner that feels like a treat but is still light and wholesome? This healthy seekh kebab dinner platter brings together juicy, smoky homemade kebabs, two colourful dips, a crisp fresh salad and soft oat chapatis. The kebabs are made with lean mince, Greek yogurt and aromatic spices, and can be cooked in a pan, air fryer or oven, no deep frying needed. It is a perfect sharing platter for family dinners and weekends.Makes: about 12–14 seekh kebabs (serves 4–6)Prep time: 25 minutes, plus at least 15 minutes restingCook time: 12–15 minutesCooking options: Pan, air fryer or oven1. Juicy Healthy Seekh KebabsIngredients1 kg chicken or mutton mince, patted dry with kitchen paper so there is no excess moisture1 tbsp thick Greek yogurt, well strained (keeps the kebabs moist and soft)1 tbsp chilli flakes1 tbsp coriander and cumin seeds, dry roasted and crushed1 tbsp Kashmiri red chilli powder (mainly for colour; sweet paprika works too)1 tsp red chilli powder (for heat, adjust to taste)1 medium yellow bell pepper, very finely chopped and squeezed dry1 tsp dried oregano1 tsp garam masala (a warm Indian spice blend, sold in most UK and US supermarkets)Salt, to tasteAvocado oil spray, for cookingMethodMix: Place the dry mince in a large bowl. Add the Greek yogurt, chilli flakes, roasted coriander-cumin, Kashmiri chilli, red chilli powder, bell pepper, oregano, garam masala and salt.Knead: Mix and mash everything with your hands for 5–7 minutes until the mixture becomes smooth and sticky, almost like a dough. This helps the kebabs hold together.Rest: Cover and rest for at least 15 minutes. For deeper flavour, refrigerate for 1 hour or overnight.Optional coal smoke (dhungar): Make a small well in the centre of the mince and place a small steel bowl in it. Put a piece of hot charcoal in the bowl, drizzle a few drops of oil over it and cover the main bowl immediately for 2 minutes. Remove the coal and rest the mixture for another 5 minutes. Always do this in a well-ventilated kitchen and handle hot coal with tongs.Shape: Take a portion of the mixture and form it into a long seekh kebab shape. Press gently with your fingers to create ridges along the top. Wet hands make shaping easier.Cooking OptionsPan: Heat a pan and lightly spray with avocado oil. Cook the kebabs for about 6 minutes on each side until golden brown.Air fryer: Cook at 180°C (360°F) for about 15 minutes, turning halfway.Oven: Bake at 200°C (390°F) for about 15 minutes until golden brown.Whichever method you use, make sure the kebabs are cooked all the way through with no pink in the centre (75°C / 165°F for chicken and 71°C / 160°F for mutton if you use a food thermometer).2. Side DipsRed Beetroot DipBlend 1 boiled beetroot, ½ cup thick yogurt, 1 tsp olive oil, 1 garlic clove, a pinch of salt and a squeeze of lemon juice until smooth. Garnish with coriander and a few flax or sesame seeds.Cucumber Yogurt DipMix 1 cup thick yogurt with ½ cucumber (grated and squeezed dry), chopped fresh mint, salt and black pepper. Top with a little dill and black sesame seeds if you like.3. Fresh Salad BowlToss lettuce, sliced cucumber, cherry tomatoes and thinly sliced red onion with lemon juice, a pinch of salt and black pepper. Finish with fresh coriander.4. Light Oat ChapatiThese soft chapatis combine whole wheat flour with oat flour for a lighter, fibre-rich flatbread that goes perfectly with the kebabs.Ingredients½ cup whole wheat flour½ cup oat flour (simply grind rolled oats)1 tsp black sesame seeds (or flaxseeds)A pinch of saltWarm water, as neededMethodMix both flours with the salt and seeds.Add warm water little by little and knead into a soft dough. Rest for 10 minutes.Divide into small balls and roll into thin chapatis.Cook on a hot pan (tawa) with no oil or a very light avocado oil spray, until brown spots appear on both sides.How to ServeArrange the hot seekh kebabs on a large wooden board with both dips, the fresh salad, lemon wedges and warm oat chapatis on the side. Everyone can build their own plate, making it a fun and balanced sharing dinner.Tips for Juicy KebabsRemove moisture: Excess water from the mince, yogurt or pepper is the main reason kebabs break. Pat and squeeze everything well.Do not skip kneading: Well-kneaded mince binds better and gives a smoother texture.Chill before shaping: Cold mixture is much easier to shape and holds together while cooking.Do not overcook: Once cooked through, remove the kebabs straight away so they stay juicy.Hungry for more? Explore our dinner recipes and healthy meals for more easy ideas.You might also like: Our Juicy Air Fryer Chicken Tikka with Grilled Veggies, or start your meal with a bowl of Roasted Tomato Soup with Basil and Almond.