Lamb seekh kebabs with mint chutney

Name: Lamb seekh kebabs with mint chutney
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Ingredients: 500 g Lamb mince; 0.5 Onions, very finely chopped and squeezed dry; 0.2 Garlic, crushed; 10 g Fresh ginger, grated; 1 Fresh chillies, finely chopped; 15 g Fresh coriander, finely chopped; 4 g Garam masala; 3 g Ground cumin; 2 g Ground coriander; 1 g Chilli powder; 4 g Salt; 10 ml Vegetable oil; 15 g Fresh mint; 15 g Fresh coriander; 0.5 Fresh chillies; 1 Limes, juiced; 1 Red onions, thinly sliced; 1 Lemons, in wedges

Spiced lamb mince squeezed onto skewers and grilled until juicy, the way they do it at grill houses in Lahore and Karachi. Serve with sliced onions, lemon and a sharp green chutney.

Ingredients

500 g Lamb mince
0.5 Onions, very finely chopped and squeezed dry
0.2 Garlic, crushed
10 g Fresh ginger, grated
1 Fresh chillies, finely chopped
15 g Fresh coriander, finely chopped
4 g Garam masala
3 g Ground cumin
2 g Ground coriander
1 g Chilli powder
4 g Salt
10 ml Vegetable oil
15 g Fresh mint
15 g Fresh coriander
0.5 Fresh chillies
1 Limes, juiced
1 Red onions, thinly sliced
1 Lemons, in wedges

Method

Put the lamb in a bowl with the onion, garlic, ginger, chilli, coriander, spices and salt. Knead well with your hands for a couple of minutes until it turns slightly sticky; this keeps the kebabs together on the skewer.
Divide into 8 and squeeze each portion around a flat skewer into a long sausage. Chill for 15 minutes while the grill heats to high.
Brush with oil and grill on a foil-lined tray for 10–12 minutes, turning a few times, until browned all over and cooked through.
Blend the mint, coriander, chilli and lime juice with a pinch of salt and a splash of water until smooth. Serve the kebabs with the chutney, sliced onion and lemon wedges.