How To Make Indian Lamb Kebabs

Step 1: You will need

Step 2: Soak Skewers

Soak about 10 wooden skewers in a large tub or bowl of cold water for about 15 minutes.

Step 3: Lemon and mince

Add a tablespoon of fresh lemon juice to 450g of lamb mince in a mixing bowl.

Step 4: Prepare

Crush 4 cloves of garlic with the flat of a knife, and remove the hard outer skin. Cut any larger pieces up, to fit into the press. Crush onto a plate for later.

Cut the rough outer skin off about 3cm, or 1 to 2 inches of fresh ginger. Grate until you have about 15ml, or a tablespoon full.

Cut 4 green chillies in half, and unless you want an extremely hot curry, remove as many seeds as you can. Then, chop finely.

Coarsely chop 25g of fresh coriander leaves.

Step 5: Mix

In a mixing bowl, blend 1 tablespoon of oil, the garlic, ginger, chillies, and coriander leaves.

Step 6: Mix spices

Then add 1/2 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon of garam masala, 1 teaspoon of salt, and the rest of the juice of half a lemon. Make sure no lemon seeds fall into the bowl.

Coarsely crush 1/2 teaspoon of black peppercorns using a pestle and mortar. Add to the bowl.

Step 7: Blend

Mix with a spatula, to make a coarse paste.

Fold the meat thoroughly into the paste, to make sure that the spices really blend with the mince. Use a spatula, or to seriously blend, use your hands. Wash your hands after touching the meat.

Step 8: Skewers

Wet your hands, and take about a golf ball sized amount of meat. Mould the meat into a long sausage shape around a skewer, pressing gently. Repeat this with all the skewers, placing each onto a grill pan as you go.

Then, brush the kebabs with a little oil.

Step 9: Grill

You can barbeque the kebabs, or grill under a medium heat. After about 8 minutes, turn them over, and again, brush with a oil. Grill for another 8 minutes, or until golden and fully cooked.