Charred Lamb Seekh Kebabs with Cooling Mint & Coriander Chutney

⏱ 45 min · Serves 4

Smoky, juicy skewers of spiced lamb, hand-moulded and blistered under a fierce grill, served with a bright green chutney that cuts through every rich bite. All the swagger of your favourite grill house, made in your own kitchen.

Per serving: 432 kcal · 29.0g protein · 11.0g carbs · 30.0g fat

Ingredients

• 500g lamb mince (20% fat)
• 1 small onion, very finely grated and squeezed dry
• 3 garlic cloves, crushed
• 2.5cm ginger, finely grated
• 1 green chilli, finely chopped
• 3 tbsp fresh coriander, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tsp Kashmiri chilli powder
• 1 tsp salt
• 2 tbsp gram (chickpea) flour, dry-toasted
• 1 tbsp ghee or oil, melted, for basting
• 1 lemon, cut into wedges
• For the mint chutney:
• 40g fresh mint leaves
• 40g fresh coriander (leaves and soft stems)
• 1 green chilli
• 1 small garlic clove
• 4 tbsp thick natural yoghurt
• 1 tbsp lemon juice
• 1/2 tsp caster sugar
• 1/2 tsp salt
• To serve: warm naan or flatbreads, sliced red onion, cucumber

Method

1. Put the lamb mince in a large bowl with the grated onion (squeeze out every drop of liquid or the kebabs will fall apart), garlic, ginger, chilli, chopped coriander, all the ground spices, salt and the toasted gram flour.
2. Knead the mixture firmly with your hands for 3-4 minutes until it turns sticky and slightly paste-like. This develops the protein that holds the kebabs on the skewer. Cover and chill for 20 minutes.
3. Meanwhile, make the chutney: blitz mint, coriander, chilli, garlic, yoghurt, lemon juice, sugar and salt in a small blender with 1-2 tbsp cold water until smooth and vivid green. Chill.
4. Heat the grill to its highest setting (or fire up a barbecue). Line a tray with foil and sit a wire rack on top.
5. With wet hands, divide the mixture into 8. Press each portion around a flat metal skewer, squeezing into a sausage roughly 15cm long, then ripple the surface with your fingertips.
6. Lay the skewers on the rack and grill 10-12cm from the heat for 5 minutes, until charred in patches.
7. Turn, baste with melted ghee and grill another 4-5 minutes until cooked through and blackened at the edges.
8. Rest for 3 minutes, slide off the skewers and serve with the mint chutney, warm naan, sliced onion, cucumber and lemon wedges.