Dinner
Lamb Seekh Kebab with Mint Sauce and Chips
A South Asian-British plate, spiced lamb seekh kebabs grilled over high heat until charred and fragrant then served with thick-cut chips and a bright mint and coriander chutney so the subcontinental grill tradition and the British chip shop plate meet head on.
$6
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
618Calories
38gProtein
24gFat
52gCarbs
4gSugar
4gFiber
752mgSodium
95mgChol
0gSat Fat
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
High Protein
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Grate onion and squeeze dry. Finely grate garlic and ginger. Chop coriander, mint, and green chilli. Combine 200g lamb mince with onion, garlic, ginger, coriander, mint, chilli, cumin, garam masala, kashmiri chilli powder, and salt. Mix firmly by hand 2 minutes until cohesive and sticky. Divide into 3 portions and shape each around a flat metal skewer into a 12cm sausage. Blend mint chutney ingredients until smooth; taste and adjust.
2
Fry
Heat oven chips to packet instructions; keep warm. While chips cook, heat a griddle pan over highest heat until smoking. Cook shaped kebabs 3 to 4 minutes per side, turning carefully twice, until deeply charred all over and cooked through.
3
Rest and plate
Rest kebabs 2 minutes, then slide off skewers. Arrange chips alongside kebabs. Top with sliced red onion and a generous spoonful of mint chutney. Serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g lamb mince
- 11 small onion
- 2 clove2 clove garlic
- 11 thumb fresh ginger
- 50g50g fresh coriander
- 50g50g fresh mint
- 22 small green chilli
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp garam masala
- 1 tsp1 tsp kashmiri chilli powder
- 1 1/2 tsp1 1/2 tsp fine sea salt
- 4 tbsp4 tbsp lime juice
- 4 tbsp4 tbsp water
- 1 tsp1 tsp caster sugar
- 400g400g thick-cut oven chips
- 80g80g sliced red onion
- 22 lemon wedges
