Lamb Seekh Kebabs with Mint Chutney

Seekh kebabs

• 1 medium Yellow onion
• 3 cloves Garlic
• 20 g Ginger root
• 1 piece Green chili pepper
• 500 g Minced lamb
• 2 tsp Garam masala
• 1 ½ tsp Ground cumin
• 1 ½ tsp Ground coriander
• 1 ¼ tsp Fine sea salt

Mint chutney

• 20 g Fresh mint
• 20 g Fresh coriander
• 200 g Yogurt
• 1 piece Lime

1. If using wooden skewers, soak them in water for 20 minutes. Finely grate the onion, then squeeze out as much liquid as you can. Finely grate the garlic and ginger, and finely chop the green chilli.
2. In a mixing bowl, combine the minced lamb with the grated onion, garlic, ginger, green chilli, garam masala, ground cumin, ground coriander and fine sea salt. Mix vigorously for 2 to 3 minutes until the mixture becomes tacky and holds together. Cover and chill for 10 minutes to firm up.
3. Heat the grill to medium-high and clean the grates. Divide the lamb mixture into 6 portions, then press and mould each portion around a skewer into a long, even sausage shape. Smooth any cracks so they do not split on the grill.
4. Grill the kebabs for 10 to 12 minutes, turning every 2 to 3 minutes, until browned all over and cooked through. They should feel firm and the juices should run clear. Rest for 2 minutes while you finish the chutney.
5. For the chutney, blend the fresh mint, fresh coriander, yogurt and the juice of the lime until smooth and spoonable. Taste and add a pinch more fine sea salt if needed. Serve the kebabs hot with the mint chutney alongside.

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