Seekh Kebabs are made with keema (lamb or beef mince) and traditionally cooked in a tandoor oven. They are eaten with naan bread also cooked in a tandoor. The kebabs can be served as a starter or an accompaniment to a main meal with a variety of sharp chutneys.
450g (1lb) of lamb mince
The following should be all chopped together:
2 medium size onions
5 cloves of garlic
1.5cm (0.5 inch) of ginger
1 green chilli de-seeded
2 - 4 sprigs of fresh coriander
2 small green cardamoms ground
1 large black cardamom ground
a pinch to half a teaspoon of chilli Powder
half a teaspoon of salt
half a teaspoon of garam masala
half a teaspoon of whole cumin seeds
1 teaspoon of dry coriander
Approx 40 minutes.
Put all the mince in a large bowl and add the chopped onions, garlic, ginger chillies and coriander. Then add all the ground masala and mix thoroughly with either your hand or a wooden spoon.
Take a large hand-full and make into a long kebab using the handle of a wooden spoon.
Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown. Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander.