Dashrath from The Rasoi Recipes
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Step 1/ 5
- 375 g lamb mince
- 1 onion (finely chopped)
- 1¼ tbsp ginger garlic paste
- ½ tbsp green chilli paste
- 1 tbsp cilantro (finely chopped)
- ½ tbsp mint (finely chopped)
- juice of one lime
- 1 tbsp butter (melted)
- ¾ tsp garam masala
- ½ tbsp tandoori masala powder
- ⅜ tsp ground turmeric
- ½ tsp kashmiri chilli powder
- 1 tsp coriander and cumin powder
- ¾ tsp salt
- ½ 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.
Step 5/ 5
If you find that your kebabs are getting dry, brush some oil as needed. Once cooked, slide off the kebabs onto a plate.
Enjoy your meal!