Minced lamb mixed with onion, green chilli and fresh spices, moulded on skewers and grilled over charcoal — the Bhopal seekh kebab made for Eid and celebrations.
Ingredients
500g minced lamb (keema) — with some fat content
1 medium onion — very finely minced or grated
2 green chillies — very finely chopped
1 tbsp ginger-garlic paste
2 tbsp fresh coriander — finely chopped
1 tbsp fresh mint — finely chopped
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp garam masala
1/4 tsp red chilli powder
1 egg — for binding
Salt
Oil for basting
Method
Combine minced lamb with all ingredients.
Mix with your hands for 3 to 4 minutes until completely combined and the mixture is slightly sticky and holds shape when pressed.
Refrigerate the mixture for 30 minutes — the chilling helps the kebabs hold on skewers.
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.
Squeeze firmly from both ends to ensure it adheres to the skewer.
Grill over charcoal or on a grill pan on medium-high heat.
Turn every 2 to 3 minutes for a total of 10 to 12 minutes until cooked through and slightly charred in patches.
Baste with oil once during grilling.
Slide off skewers onto serving plate. Serve with mint chutney and sliced raw onion.