Seekh Kebabs (makes 6)

Ingredients

  • 17.6oz-500g minced lamb
  • ½ tablespoon ground ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh coriander (chopped)
  • 1 tablespoon ground cumin
  • 2 green chillies (finely chopped)
  • ½ tablespoon paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon garam masala
  • 1 tablespoon onion granules
  • 1 tablespoon lemon juice
  • 1 teaspoon hot curry powder
  • 1 teaspoon salt
  • 1 large egg (free-range)
  • 6 skewers

Method

  1. Add all of the ingredients (apart from the mince and egg) into a large mixing bowl and combine well using a spoon. Add the mince and egg and using your hands, squish and mix until the spice paste is thoroughly mixed in with the lamb. Roll into a ball, keep in the mixing bowl, cover with cling-film and pop into the fridge for 1 hour.
  2. Whilst the mince is cooling, if using wooden skewers- fully cover them with water and leave to soak for at least 30 minutes before moving onto the next step
  3. Remove the lamb from the fridge and evenly separate into 6 portions. Roll each portion into a sausage shape using your hands and pierce the skewer through the middle until the sharp end is near the top, trim off any excess wooden skewer (ensuring that you leave enough to hold whilst eating). Pop onto the roasting rack and place into the fridge for 1 more hour
  4. Pre-heat oven to 428˚F/220˚C regular oven or 394˚F /200˚C fan assisted oven. Follow by removing the lamb from the fridge and pop the kebabs into the pre-heated oven for 20 minutes. Remove from the oven, serve, enjoy hot or cold (goes nicely with a cool cucumber dip)

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