Seekh Kebab

Ingredients

• 600g minced lamb (20% fat)
• 1 small onion, grated and squeezed dry
• 4 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 green chillies, finely chopped
• 3 tbsp fresh coriander, finely chopped
• 2 tbsp fresh mint, finely chopped
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1 tbsp gram flour (besan)
• 1 tsp salt
• 2 tbsp melted ghee, for basting
• Sliced onion and lemon wedges, to serve

Before you cook

• Grate the onion, then squeeze it in a clean kitchen towel to remove as much liquid as possible.
• Mince the garlic, ginger and chillies.
• Toast the gram flour in a dry pan over medium heat for 2 minutes, stirring, until it smells nutty, then let it cool.
• Soak 8 flat metal or wooden skewers in water for 20 minutes if using wood.

Steps

1. Combine the minced lamb, squeezed onion, garlic, ginger and chillies in a large bowl.
2. Add the coriander, mint, garam masala, cumin, ground coriander, cinnamon, toasted gram flour and salt to the bowl.
3. Knead the mixture firmly with your hands for 3 minutes, until it turns sticky and holds together.
4. Cover the bowl and chill the mixture in the fridge for 20 minutes.
5. Wet your hands and divide the mixture into 8 equal portions.
6. Mould each portion around a flat skewer into a long sausage shape, pressing firmly so it grips the metal.
7. Heat a grill, griddle pan or barbecue to high heat.
8. Lay the skewers on the hot grill and cook for 3 minutes without moving them, until a crust forms underneath.
9. Turn the skewers and brush with melted ghee, then cook for another 3 minutes.
10. Continue turning and basting every few minutes for 6 to 8 more minutes, until the kebabs are charred outside and cooked through.
11. Slide the kebabs off the skewers and serve with sliced onion and lemon wedges.