Seekh Kabab

Always a hit at summer barbeques. In cooler weather, just use the oven and it still works its magic!

• Ingredients:

• 1 lb ground lamb
• ½ cup onions
• 2 tsp Thai green chilies, chopped
• ½ cup cilantro, chopped
• 3 tbsp chickpea flour
• 1 tsp cumin seeds
• 1 tsp coriander seeds, coarsely crushed
• ½ tsp garam masala
• ½ tsp dry mango powder
• 2 tbsp butter for basting

• Method:

• 1 Mix ingredients together in a bowl. Divide into 8-10 parts. Cover. Set aside for 1 hour to marinate.
• 2 Soak 8-10 bamboo skewers in water for 30 minutes. Drain water.
• 3 Pack a layer of lamb mixture with wet hands on to the length of skewers leaving about an inch on each end.
• 4 Preheat grill to medium high heat or oven to 450°F (230°C).
• 5 Grill until done, 5-8 minutes basting in between.
• 6 Place kababs on a baking sheet lined with foil, if cooking in the oven. Bake for 5 minutes, baste with butter and continue baking for 3-5 minutes until done.
• 7 Serve hot with mint cilantro chutney and side of cucumber raita.

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