Lamb Seekh Kebab

1) Take the lamb mince in a big mixing bowl and incase you have washed it make sure you drain in properly, it should be properly dried

2) To the mince meat add chopped ginger, garlic, finely chopped coriander, grated cheese, egg, red chilli powder, garam masala, chopped green chilli and salt. Make sure all the chopping is done as fine as possible

3) Mix it all properly and keep it in the fridge for at least 2 hours, overnight preferably

4) To make the kebabs, wet your hands thoroughly as the mince would stick to the hands if they are dry

5) Make a log shape like that of a seekh kebab and keep them aside

6) Incase you want the traditional kebab shape with the skewer, you can use a chopstick and put the mince around that to get that typical hole in the centre

7) Cook the kebabs in a grill pan at high temperature and add in a small block of butter to the pan, or brush melted butter on the kebabs, this would help keep the kebabs, juicy and moist

8) The kebabs will only take 2-3 minutes on each side to cook perfectly, if they are on the skewer, and 3-4 minutes, if without the skewer

9) The seekh kebabs should never be overcooked, they just be just done, super juicy, and should easily fall apart upon touching

10) Serve the seekh kebabs with roomali roti , spiced onion rings, lemon wedges and a generous sprinkle of chaat masala. Have them on their own or in a wrap