Seekh kebabs with cucumber - Indian recipes

Seekh kebabs with cucumber and yoghurt sauce

Ingredients

For the kebabs

• 225g/8oz lean lamb

• 1 onion, sliced

• 2.5cm/1in piece fresh root ginger

• 2 cloves garlic, roughly chopped

• 1 green chilli, de-seeded

• 1 cardamom pod, seeds only

• ½ bay leaf

• 1 tsp cumin seeds

• ½ tsp ground black pepper

• ½ tsp garam masala

• 1 large handful fresh coriander, roughly chopped

• 1 free-range egg, yolk only

For the cucumber and yoghurt sauce

• ½ small cucumber, de-seeded, finely chopped

• 1 tsp salt

• 250ml/9fl oz Greek-style yoghurt

• 1 clove garlic, finely chopped

• white pepper, to taste

• ½ tsp chilli powder, plus extra for garnish

• 1 tsp finely chopped fresh mint, plus extra for garnish

• ½ tsp dried mint

For the kebabs

• 225g/8oz lean lamb

• 1 onion, sliced

• 2.5cm/1in piece fresh root ginger

• 2 cloves garlic, roughly chopped

• 1 green chilli, de-seeded

• 1 cardamom pod, seeds only

• ½ bay leaf

• 1 tsp cumin seeds

• ½ tsp ground black pepper

• ½ tsp garam masala

• 1 large handful fresh coriander, roughly chopped

• 1 free-range egg, yolk only

For the cucumber and yoghurt sauce

• ½ small cucumber, de-seeded, finely chopped

• 1 tsp salt

• 250ml/9fl oz Greek-style yoghurt

• 1 clove garlic, finely chopped

• white pepper, to taste

• ½ tsp chilli powder, plus extra for garnish

• 1 tsp finely chopped fresh mint, plus extra for garnish

• ½ tsp dried mint

Preparation method

1. Soak eight wooden skewers in a bowl of cold water for ten minutes.

2. For the kebabs, place all of the kebab ingredients into a food processor and pulse until well combined.

3. Take the mixture, a handful at a time, and roll into a sausage shape around a skewer. Repeat until all of the mixture is used up.

4. For the cucumber and yoghurt sauce, place the chopped cucumber into a sieve, sprinkle over the salt and leave to drain for 30 minutes to one hour. Rinse, then drain and stir into the yoghurt along with the garlic, white pepper and the chilli powder. Stir in the fresh mint and crumble in the dried mint. Mix well and garnish with more fresh mint and a light sprinkling of chilli powder.

5. To serve, cook the kebabs on a hot barbecue or grill for 3-4 minutes on each side, or until golden-brown all over and cooked through. Serve with the cucumber and yoghurt sauce.