Hasan's Lamb Kebabs

It's Friday and I need to eat something spicy! This is the first time I've made these from scratch but I think it will be worth the extra chopping and mixing.  Apparently, the secret is to knead the mince to break it down and then it holds its shape on the skewers and has that authentic look. No red food colouring in these kebabs just loads of flavour! Thanks to Dan Toombs for sharing this Hasan restaurant in Leeds recipe.  

Ingredients

750g lean minced lamb

1 egg

2 tablespoons green chilli paste

1 onion finely chopped

1 tablespoon freshly roasted and ground coriander powder

1 tablespoon garam masala

1 large bunch finely chopped fresh coriander

1 teaspoon salt.

Method

Place the lamb mince in a large bowl. Mix in the other ingredients and begin working the minced lamb with your hands. When all the ingredients are nicely mixed, begin pressing down on the meat as you knead it. You’ve got to achieve a “lace” type texture by pounding the mince.

Once it all ready, about five minutes of kneading, form the meat into kebab shapes. If you have large skewers be sure to squeeze the meat onto the skewers.

Place the sheek kebabs over hot coals and grill, alternatively whack your grill up to its highest temperature, turning regularly until the meat is cooked through.  I'm serving these with toasted pitta bread, lemon wedges, lettuce, grated carrots, slices of onion and slices of tomato.  A bowl of mint raita will set it all off beautifully.