NO BBQ? RAINING OUTSIDE? NO PROBLEM!
All of these recipes can be cooked in a large griddle pan over medium-high heat. If you're using a griddle pan, you may have to cook the skewers in batches. Keep the cooked items hot in a warm oven while you finish the rest.
'Indian takeaway' seekh kebabs
These juicy lamb kebabs are fragrant with coriander and chilli, and delicious when wrapped inside a soft naan filled with pickled red onion salad, sliced cucumbers, and raita.
Makes 6 Prep 30 mins Cook 10 mins
450g lamb mince
2 green chillies, finely chopped
3 tbsp finely chopped coriander stalks, plus the leaves to serve
4 garlic cloves, crushed
1 tsp ground ginger
1 tsp mild chilli powder
1 tsp cumin seeds, toasted and ground
1 tsp garam masala
2 tsp cornflour
6 naans, to serve
1/4 cucumber, thinly sliced, to serve
FOR THE PICKLE
50ml red wine vinegar
1 tbsp caster sugar
1 tsp sea salt flakes
1 red onion, finely sliced
FOR THE RAITA
350g Greek or natural yogurt
2-3 tbsp lemon juice
small handful of mint leaves, finely chopped
1 First, make the pickle. Combine 100ml cold water with the vinegar, sugar and salt in a non-metallic bowl. Stir until the sugar and salt dissolve, add the onion and set aside.
2 Make the raita by mixing all the ingredients together. Season with salt and chill.
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