Gluten-Free Seekh Kabab with Mint Chutney

Instructions

1. 1In a food processor, combine the 1 medium onion (roughly chopped), 1 tbsp ginger-garlic paste, 2 small green chilies (stems removed), 1/4 cup fresh cilantro, and 1/4 cup fresh mint. Blend these ingredients until a coarse paste forms.
2. 2Transfer the about 450 g ground lamb or beef to a large bowl. Add the blended paste, 1 tsp garam masala, 1 tsp cumin powder, 1/2 tsp red chili powder, 1 tsp salt, and 1 tbsp lemon juice. Mix all ingredients thoroughly with your hands until well combined. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
3. 3Divide the marinated meat mixture into 4 equal portions. Take one portion and carefully shape it around a skewer into a cylindrical kebab, approximately 15.24 cm (15 cm) long.
4. 4Preheat an outdoor grill to medium heat (176.7-190.6°C / 175-190°C) or a large grill pan over medium-high heat (190.6-204.4°C / 190-205°C).
5. 5Place the shaped kebabs directly onto the preheated grill grates or into the hot grill pan. Grill for 15-20 minutes, turning them occasionally, until they are cooked through, have a nice char on all sides, and the internal temperature reaches 71°C.
6. 6While the kebabs are grilling, prepare the mint chutney: In a small bowl, combine the 1/4 cup yogurt, the remaining 1/4 cup fresh mint (finely chopped), and 1 tbsp lemon juice. Stir until well mixed.
7. 7Carefully remove the cooked kebabs from the grill and let them rest on a clean plate for 5 minutes. This allows the juices to redistribute, keeping the kebabs moist. Serve the hot kebabs immediately with the prepared mint chutney.

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