Winter has just about starting here down under,so in this cold weather felt like eating some nice hot and little spicy kebabs.So 2 weeks back when there was nice sunshine on a Sunday afternoon, hubby dear jumped on the idea of making kebabs.I had some lamb mince at home so decided to give it a go.
This is an Indian version of Kebab where I have used Bengal gram dal or Chana dal for binding the mixture together.
Lamb mince- 250gm
Chana Dal- 1/4 cup soaked in water for 30 minutes
Onion - 1 medium cut into 4 pieces
Green chillies-1 optional
Ginger garlic paste- 1 big tablespoon
Red chilli powder- 1/4 tsp (adjust as per choice)
Garam Masala-1/4 tsp
Cumin-Coriander powder-1/4 tsp
Amchoor or mango powder- a pinch (optional)
Mint leaves- 1/2 cup
Coriander leaves-1/2 cup
Lemon juice- 1tsp
Oil for grilling
Onion sliced for serving
1. Drain the water from the soaked chana dal.
2.Place Chana dal, onion, Corinader leaves, mint leaves in a chopper and roughly chop.
3.Add this mixture to the lamb mince and add all other ingredients excel Oil.
4.Add salt and mix all together.
5.Take skewers soak them in cold water for 10-20 mins to avoid burning when put on barbeque.
6.Apply little oil to your hand and wrap the lamb mince around the skewer till you get the desired shape.
7.Prepare as many skewers with the lamb mince.Keep these skewers in fridge for 30 minutes so that they become nice and firm and do not stick of fall off when cooking.
8.Turn on the barbeque and spray some oil and once the bbq becomes hot place the skewers on the bbq.If you do not have bbq you can place it on a grilling pan and cook on stove top.Remember to put some oil and the skewers need to fit in the pan else the mince will not cook.
9.Cook for around 20-25 minutes depending on the temperature of your bbq.Once they start turnig brown lower the temperature or gas and let it cook on slow heat.
10.To find out if the kebabs are cooked I just removed one of the skewers and tasted the kebab's a bit once you sure remove from bbq and serve hot with onion slices, salad leaves and mint chutney,
I served it on a Paratha , you can use Pita bread if you like.