Madhya Pradesh Seekh Kebab Bhopal Minced Lamb Charcoal Grill

Method

1. 1

   Combine minced lamb with all ingredients.

2. 2

   Mix with your hands for 3 to 4 minutes until completely combined and the mixture is slightly sticky and holds shape when pressed.

3. 3

   Refrigerate the mixture for 30 minutes — the chilling helps the kebabs hold on skewers.

4. 4

   Divide into 8 portions. Mould each portion around a flat metal skewer into a sausage shape 10 to 12 cm long and 2.5 cm wide.

5. 5

   Squeeze firmly from both ends to ensure it adheres to the skewer.

6. 6

   Grill over charcoal or on a grill pan on medium-high heat.

7. 7

   Turn every 2 to 3 minutes for a total of 10 to 12 minutes until cooked through and slightly charred in patches.

8. 8

   Baste with oil once during grilling.

9. 9

   Slide off skewers onto serving plate. Serve with mint chutney and sliced raw onion.