Spiced minced meat pressed onto skewers and grilled over charcoal until charred outside and juicy inside. A North Indian tandoor and street-food favourite, especially from Delhi and Lucknow.
Mix the kebab meat
Combine the minced lamb with the grated onion, ginger-garlic paste, green chillies, coriander, mint, roasted gram flour, garam masala, chilli powder, cumin and salt, kneading well so it binds together.
Rest the mixture
Cover the meat mixture and let it rest in the fridge so the flavours settle and the mixture firms up.
40 minShape onto skewers
With wet hands, mould portions of the mixture around flat metal skewers into long, even sausages.
Grill the kebabs
Grill the skewers over hot charcoal or under a hot broiler, turning and basting with oil, until charred outside and cooked through.
Serve
Slide the kebabs off the skewers and serve hot with lemon wedges and onion rings.
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