Lamb Seekh Kebab

Place the minced lamb in a large bowl and add the grated garlic, grated ginger, chopped green chilli, fresh coriander, fresh mint, ground cumin, ground coriander, garam masala, smoked paprika, turmeric, and salt. Using your hands, mix and knead the mixture firmly for 3–4 minutes until everything is thoroughly combined and the mixture becomes slightly sticky and cohesive — this kneading is important as it develops the proteins in the meat, which acts as a natural binder and stops the kebabs falling off the skewers during grilling. The mixture should hold its shape when squeezed. Cover the bowl and refrigerate for at least 1 hour, or overnight. Chilling firms the fat in the mince and makes the mixture much easier to shape onto skewers.

If using wooden skewers, soak them in cold water for 30 minutes before use to prevent scorching. Remove the chilled lamb mixture from the fridge. Divide it into 8 equal portions. With lightly oiled hands, take one portion and mould it firmly around a skewer, pressing and squeezing it into a long, even sausage shape about 12–15cm long. Rotate the skewer as you work to ensure the meat is evenly distributed and tightly packed with no gaps or thin spots — thin spots will cook faster and can dry out or break away. Repeat with the remaining portions. Place the shaped skewers on a plate and refrigerate for 10 minutes while you heat the grill.

Heat a grill pan, barbecue, or oven grill to its highest setting. Brush the grill surface lightly with oil. Place the skewers on the hot grill and cook for 12–15 minutes total, turning carefully every 3–4 minutes. The kebabs need gentle handling when turning — use tongs and support the meat as you rotate to prevent it breaking. You are looking for deep char marks on all sides, a firm texture throughout, and no pink remaining in the centre. If using an oven grill, place on a rack over a foil-lined tray on the highest shelf and turn once halfway through. The fat in the lamb will render and drip, creating smoke and flavour — this is exactly what you want.

Remove the skewers from the heat and rest for 3 minutes before serving — this allows the juices to settle back into the meat. Slide the kebabs off the skewers onto a warm serving platter. Arrange red onion rings and lemon wedges around the kebabs and scatter generously with fresh coriander. Serve immediately while hot and fragrant. Seekh kebabs are best eaten the moment they come off the grill — they lose their magic if left to sit. A simple mint chutney or tamarind sauce alongside makes the perfect accompaniment.