‘Indian Takeaway’ seekh kebabs
40 MINUTES | MAKES 6
EASY |
LC GF
These kebabs are named after a favourite local hole in the wall spot in Peckham, south-east London, which really is just called Indian Takeaway. The juicy lamb kebabs are fragrant with coriander stalks and pack a fair whack of chilli – perfect wrapped inside a soft naan with the pickled red onion salad, sliced cucumber and raita.
RED ONION PICKLE
red wine vinegar 50ml
caster sugar 1 tbsp
sea salt flakes 1 tsp
red onion 1, finely sliced
RAITA greek or natural yogurt 350g
lemon juice 2-3 tbsp
mint leaves, a small handful, finely chopped
SEEKH KEBABS
minced lamb 450g
green chillies 2, finely chopped
coriander stalks finely chopped to make 3 tbsp (save the leaves to serve)
garlic 4 cloves, crushed
ground ginger 1 tsp
mild chilli powder 1 tsp
cumin seeds 1 tsp, toasted and ground
garam masala 1 tsp
cornflour 2 tsp
TO SERVE
naans 6
cucumber º, thinly sliced
• First, make the pickle by combining 100ml of cold water with the vinegar, sugar and salt, stirring until the sugar and salt are dissolved. Add the onion and set aside.
• Make the raita by combining the ingredients in a bowl and seasoning with salt. Set aside.
• Light the barbecue and, when ready to cook, move the majority of coals to one side.
• Meanwhile, in a large bowl, combine all the kebab ingredients with a generous pinch of salt and mix well. Use your hands to massage the meat, kneading it as if it were bread dough – this will help to achieve the right texture. Do this for 5 minutes or until you feel the texture of the meat become tacky. Divide the mixture into six balls then, with damp hands, roll each out into an even log shape and skewer.
• Once the barbecue is ready, put the kebabs over the direct heat and cook for 10 minutes, turning, or until cooked through. If the fat drips start causing too many flare-ups, move the kebabs to the cooler side of the grill.
• Serve with the reserved coriander leaves sprinkled over, the pickled onions, raita, naans and sliced cucumber.
PER SERVING 259 KCALS | FAT 16.3G
SATURATES 8.6G | CARBS 9G | SUGARS 6.2G
FIBRE 1G | PROTEIN 18.5G | SALT 0.8G