Yes, it's nearly 40 degrees here in Perth today but I need to toughen up, I have Christmas cooking to do! The hotter the weather the spicier my food seems to become... actually that applies when it gets colder too... so I don't think the weather matters - I need my food hot! These seekh kebabs are easy to make and great to grill or BBQ, perfect served with a big salad and flat breads. To make around 12 skewers, you will need:
500 grams of good quality lamb mince
6 large green chillies
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 a medium sized onion
1 teaspoon of grated fresh turmeric or 1/2 teaspoon powdered turmeric
1 teaspoon each of crushed ginger and garlic
Juice of half a large lemon
1/3 cup each or chopped fresh coriander and mint leaves
1 teaspoon of salt
1 tablespoon of oil
bamboo skewers (soaked for 30 minutes)
Take all the ingredients except the lamb and whiz them up to a thick paste in a food processor. The thermomix is good, and I have been using my Nutribullet which works perfectly.
Place lamb in a large bowl, add the marinade paste, get in there with your hands and mix it all really well... knead it like dough for a couple of minutes until everything is really combined and the lamb is soft and mushy. Cover and keep in the fridge overnight if you can, or for as long as you have before cooking.
To make the kebabs, take a small handful (a quarter cup or so) of the mince in your hand, roll it into a ball and then mould them slowly into a long sausage shape. Place a skewer into the middle, push it down gently and then shape the mince around it so wraps around the skewer.
Flatten the kebab slightly so it will sit flat, and place on an oiled grill tray under a hot grill or BBQ plate for 10 minutes on each side or until lovely and brown.
Serve with lots of lemon juice and fresh herbs.