Tandoori Seekh Kebab

Ingredients

Minced lamb or chicken

500 grams

Skewers

6-8

Oil

2 tablespoons

Yogurt

1/2 cup

Lemon juice

1 tablespoon

Salt

1 teaspoon

Red chili powder

1 teaspoon

Garam masala

1 teaspoon

Coriander powder

1 teaspoon

Cumin powder

1 teaspoon

Fresh coriander leaves

2 tablespoons, finely chopped

Green chili

1, finely chopped

Ginger paste

1 tablespoon

Garlic paste

1 tablespoon

Onion

1 medium, finely chopped

Instructions

1. In a large mixing bowl, combine minced meat, chopped onion, garlic paste, ginger paste, chopped green chili, fresh coriander leaves, cumin powder, coriander powder, garam masala, red chili powder, salt, lemon juice, and yogurt. Mix well to ensure all the meat is coated with the marinade.
2. Cover the bowl with cling film and let the mixture marinate in the refrigerator for at least 1 hour. For best results, let it marinate overnight.
3. Preheat the oven to 400°F (200°C). If using wooden skewers, soak them in water for 30 minutes to prevent them from burning.
4. Divide the marinated meat mixture into equal portions. Shape each portion into a long cylindrical kebab around a skewer.
5. Lightly brush the kebabs with oil and place them on a baking tray or grill rack.
6. Bake in the preheated oven for 12-15 minutes, or until the kebabs are cooked through and have a slight char on the outside.
7. Serve hot with mint chutney and freshly sliced onions. Enjoy the burst of Indian flavors!