Lamb Kebabs

Step 1/5

• 750 g lamb mince
• 2 onion (finely chopped)
• 2½ tbsp ginger garlic paste
• 1 tbsp green chilli paste
• 2 tbsp cilantro (finely chopped)
• 1 tbsp mint (finely chopped)
• juice of one lime
• 2 tbsp butter (melted)
• 1½ tsp garam masala
• 1 tbsp tandoori masala powder
• ¾ tsp turmeric
• 1 tsp kashmiri chilli powder
• 2 tsp coriander and cumin powder
• 1½ tsp salt
• 1 egg (beaten)

Place the lamb mince in a large bowl, add all the ingredients and mix with hand until everything is combined. Cover with cling film and let it marinate in the fridge for at least 3-4 hours or preferably overnight.

Step 2/5

• metal skewer

With a kebab skewer or soaked bamboo skewers, scoop out a big ball of the mixture and pierce it through the skewer. Working quickly but gently spread the meat on the skewer with your hands using a bit of water.

Step 3/5

Press on to the skewer, do this till the mixture has firmly stuck to the skewer.

Step 4/5

If you are cooking on an open flame, then cook the kebabs on the barbecue for 6-8 minutes, turning regularly to ensure the meat has cooked evenly throughout. Otherwise cook them under a grill for 10-15 minuites till cooked.