Seekh kebab

Method

1. 1 Mix the ground lamb with finely chopped onions, ginger, garlic, green chilies, and herbs.
2. 2 Season the meat with garam masala, coriander powder, and salt, then knead for 5 minutes until the meat is tender.
3. 3 Refrigerate for 30 minutes to allow the mixture to bind together and prevent it from falling apart during baking.
4. 4 Shape the meat mixture around the skewers into long, even strips.
5. 5 Grill over charcoal or in a 220°C oven for 12 minutes, brushing with oil and turning regularly.

With an appliance

• Air fryer 21 min

  Alternatively, for step 5: spray oil on the skewers, run the steamer at 235 degrees for 8 minutes and flip at the 4th minute; a faster method is about 4 minutes, the surface will be crispy and dry, but you must divide the skewers into batches if they are long.