Seekh kebab

Instructions

1. Finely blend the onion, garlic, ginger, chillies, coriander and mint.
2. Mix this aromatic paste into the minced meat with the lemon juice, spices, salt and pepper.
3. Knead for 5 minutes until the mixture binds well, then cover and refrigerate for 30 minutes.
4. Wet your hands with cold water and shape the mixture into sausages about 15 cm long around soaked metal or wooden skewers.
5. Press the meat firmly so it sticks to the skewer, then chill for another 10 minutes so it firms up.
6. Cook on a barbecue or under the grill of an oven preheated to 230 °C for 12 to 15 minutes, turning regularly.
7. Check that the meat is cooked through, then serve hot, removing the skewers at the table.