Spiced, juicy kebabs in soft brioche buns with mint yoghurt, chutney, pickle and crunchy Bombay Mix.
A fun Shemin’s twist on a classic hot dog. These Chapli Hot Dogs are packed with aromatic spices, cooked until golden, then loaded into soft brioche buns with cooling mint yoghurt, fresh coriander, crunchy Bombay Mix and your choice of sweet Mango Chutney or tangy Aubergine Pickle.
They are brilliant for summer barbecues, easy family dinners or a weekend meal that feels a little different without being difficult to make.
30
10
4-5
Medium500g lamb mince, chicken mince or lean beef mince
1 small onion, finely chopped or blended
½ tsp black pepper
½ tsp Shemin’s Garam Masala
1 tbsp Shemin’s Indian Curry Paste
Small bunch of fresh coriander, finely chopped
1 tbsp lemon juice
1 egg
3 tbsp gram flour
½ tsp salt, optional
200g plain yoghurt
1 garlic clove
Small handful of fresh coriander
Small handful of fresh mint leaves
3 tbsp flavourless oil
8–10 brioche hot dog buns
Shemin’s Mango Chutney or Shemin’s Aubergine Pickle
Shemin’s Bombay Mix, lightly crushed
Fresh coriander leaves
1 – Make the mint yoghurt
Blend the yoghurt, garlic, coriander and mint until smooth. Place in the fridge until needed.
2 – Make the kebab mixture
Place the mince in a large mixing bowl. Add the onion, black pepper, Shemin’s Garam Masala, Shemin’s Indian Curry Paste, coriander, lemon juice, egg, gram flour and salt, if using.
Mix thoroughly until everything is evenly combined.
3 – Shape and chill the kebabs
Divide the mixture into 8–10 portions and shape into sausage-shaped kebabs, roughly the length of your hot dog buns.
Place on a tray and chill for 20 minutes to help them firm up before cooking, if needed.
4 – Cook the kebabs
Heat the oil in a large frying pan over a medium-high heat. Cook the kebabs for 8–10 minutes, turning occasionally, until golden brown and cooked through.
Alternatively, cook them on a barbecue, brushing both the grill and kebabs lightly with oil before cooking.
5 – Assemble the hot dogs
Warm the brioche buns. Spread a little mint yoghurt inside each bun, then add a chapli kebab.
Top with either Shemin’s Mango Chutney or Shemin’s Aubergine Pickle, sprinkle generously with crushed Shemin’s Bombay Mix and finish with fresh coriander.
6 – Serve straight away
Serve immediately while the kebabs are hot, the buns are soft and the Bombay Mix is still crunchy.
Chill before cooking – Chilling the kebabs helps them firm up and hold their shape in the pan or on the barbecue.
If the mixture feels soft – Place it in the fridge for 20–30 minutes. If it still feels too wet to shape easily, mix in an extra tablespoon of gram flour.
Choose your topping – Shemin’s Mango Chutney gives a sweeter, family-friendly finish, while Shemin’s Aubergine Pickle adds a richer, tangier flavour.
Make them barbecue-friendly – Brush the grill and the kebabs lightly with oil before cooking to help prevent sticking.
Keep the crunch until the end – Add the crushed Bombay Mix just before serving so it stays crisp.
Swap the mince – Lamb gives a richer flavour, chicken keeps things lighter, and lean beef works well for a classic hot dog-style feel.
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Verified curry loverGreat product and my cooking would not be same if I didn't have It. Thank you
Verified curry loverAlways good 😊
Verified curry loverSuper flavours - we are addicted! Particularly love the curry pastes and sauces. Mango chutney is so delicious.
Verified curry loverI have been using these curry pastes for a long time. They are so good, I'm never without them in my fridge or freezer
Verified curry loverI have been using Shemins Pastes for years. Effortless cooking with delicious results . Thank you x
Verified curry loverLive your food. Thank you for making home curries beautiful.
Verified curry loverI was disappointed that you do not sell Lime Pickle !
Verified curry loverGreat as usual
Verified curry loverGreat recipe
Verified curry loverMy husband enjoys all the pickles but we have to buy Lime pickle elsewhere. Is this something that might be offered in the future.
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