‘Indian Takeaway’ seekh kebabs
- Preparation and cooking time
- Total time
- Easy
- Makes 6
Skip to ingredients
- 50ml red wine vinegar
- 1 tbsp caster sugar
- 1 tsp sea salt flakes
- 1 red onionthinly sliced
RAITA
- 350g greek or natural yogurt
- 2-3 tbsp lemon juice
- a small handful mint leavesfinely chopped
SEEKH KEBABS
- 450g minced lamb
- 2 green chilliesfinely chopped
- finely chopped to make 3 tbsp (save the leaves to serve) coriander stalks
- 4 cloves garliccrushed
- 1 tsp ground ginger
- 1 tsp mild chilli powder
- 1 tsp cumin seedstoasted and ground
- 1 tsp garam masala
- 2 tsp cornflour
TO SERVE
- 6 naans
- ¼ cucumberthinly sliced
Nutrition:
- kcal259low
- fat16.3g
- saturates8.6g
- carbs9g
- sugars6.2g
- fibre1g
- protein18.5g
- salt0.8g
Method
step 1
First, make the pickle by combining 100ml of cold water with the vinegar, sugar and salt, stirring until the sugar and salt are dissolved. Add the onion and set aside.
step 2
Make the raita by combining the ingredients in a bowl and seasoning with salt. Set aside.
step 3
Light the barbecue and, when ready to cook, move the majority of coals to one side.
step 4
Meanwhile, in a large bowl, combine all the kebab ingredients with a generous pinch of salt and mix well. Use your hands to massage the meat, kneading it as if it were bread dough – this will help to achieve the right texture. Do this for 5 minutes or until you feel the texture of the meat become tacky. Divide the mixture into six balls then, with damp hands, roll each out into an even log shape and skewer.
step 5
Once the barbecue is ready, put the kebabs over the direct heat and cook for 10 minutes, turning, or until cooked through. If the fat drips start causing too many flare-ups, move the kebabs to the cooler side of the grill.
step 6
Serve with the reserved coriander leaves sprinkled over, the pickled onions, raita, naans and sliced cucumber.
