Goat Sheekh kebab: Romy Gill’s food story

Goat Sheekh kebab: Romy Gill’s food story

Romy Gill has her own line of Indian sauces, pickles, spice mixes and chutneys, and now has her own restaurant, Romy’s Kitchen in Thornbury.

Passionate about good health, Romy gives talks and cookery demonstrations at food festivals around the world, and in schools where she discusses how food is cultivated, the importance of eating with the seasons and the impact of food on the environment.

Here is Romy’s inspirational food story, and her simple but delicious recipe for goat meat kebab as shared with 91 Ways:

“I grew up in West Bengal to a Punjabi family and lived in a multicultural community, so we were blessed with food from all parts of India. My Father worked in a Steel Plant IISCO in Burnpur where people came to work from different states. Burgers, Pasta and Pizza were like alien food for us whereas people in India are now used to all the flavours of the world. Food had no boundaries: the way we celebrated different cultures I celebrated any food that I got to taste with open arms. I enjoyed food and it was very big part of my growing up.

One of my childhood memories is going to Punjab every year in summer holidays and waiting eagerly to have dhaba food (road side café) it was good fresh food cooked in front of you. I still enjoy a highway food on my plate!!! I prefer dhaba food cooked fresh everyday then a high end restautant.

Goat meat minced Sheekh Kebab:

A very simple Goat Meat Minced Sheekh Kebab is very easy to make at home without a Tandoor (a clay oven of a type used originally in northern India and Pakistan)


500 g goat mince

2tsp grated ginger

2tsp grated garlic

1tsp green chilli – finely chopped

1tsp cumin seeds

2tsp Garam Masala ( blend of spices)

4tsp fresh chopped coriander

20g green raw papaya peeled and then grated

1tsp dried fenugreek seeds

Salt to taste


Add all the in a ingredients into a bowl and mix well with your hand. Then cover the bowl with cling film and keep in the fridge for an hour.

Preheat the grill to 180 degrees

Take the marinated mince out of the fridge and then skewer the mince onto the skewers

Once the grill is hot, cook the kebabs from all sides until brown which takes about between 7-8 minutes.

Once cooked serve with salad and chutney.