Seekh Kebab (Minced Meat Kebabs)
We love to simply serve these kebabs in flatbreads with yoghurt and salad.
Instructions
- Using a pestle and mortar or small blender, blitz the garlic and ginger with a little water to form a paste.
- In a large bowl add the mince, garlic and ginger paste, all the spices and salt.
- Get stuck in with your hands, squeezing all the ingredients through your fingers and kneading it together almost like a ball of dough. Do this for 3-4 minutes so that everything is really well combined. This kneading of the meat will also help it stay together when cooking.
- Take small balls of the mixture and mould it into a sausage shape (you want to try and compress it quite tightly together). Lay them directly on a grill pan, ready for cooking. You should be able to get about 12 small kebabs (or 6 large kebabs) out of the mixture.
- Cook the kebabs under a hot grill for 15-20 minutes, turning half-way through cooking.