- 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.
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.
Press on to the skewer, do this till the mixture has firmly stuck to the skewer.
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.
If you find that your kebabs are getting dry, brush some oil as needed. Once cooked, slide off the kebabs onto a plate.