Gluten-Free Seekh Kebab with Mint Chutney

Ingredients

• about 450 g Ground lamb or beef
• 1 medium Onion
• 2 small Green chilies
• 1 tbsp Ginger-garlic paste
• 2 tbsp Cilantro
• 2 tbsp Gram flour (besan)
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• 1/2 tsp Salt
• 1 cup Mint leaves
• 1 tbsp Lemon juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Finely chop the 1 medium onion, 1 small green chili, and 2 tbsp cilantro into small, uniform pieces.
2. 2In a large mixing bowl, combine the about 450 g ground lamb or beef, the finely chopped 1 medium onion, the finely chopped 1 small green chili, the 1 tbsp ginger-garlic paste, the finely chopped 2 tbsp cilantro, the 2 tbsp gram flour (besan), the 1 tsp cumin powder, the 1 tsp coriander powder, the 1/2 tsp garam masala, and the 1/2 tsp salt. Mix thoroughly with your hands until all ingredients are evenly distributed and the mixture is cohesive.
3. 3Divide the meat mixture into 8-10 equal portions. Carefully press each portion around a skewer, shaping it into an elongated kebab, approximately 15.24-20.32 cm long and 2.54 cm thick.
4. 4To bake: Preheat your oven to about 205°C (200°C). Place the shaped kebabs on a baking sheet and bake for 20-25 minutes, turning them once, until they are golden brown and an internal temperature of 71°C is reached. To grill: Preheat a grill to medium-high heat (around about 205°C / 200°C). Grill the kebabs for 15-20 minutes, turning them every 3-4 minutes, until they are browned on all sides and an internal temperature of 71°C is reached.
5. 5For the mint chutney, combine the 1 cup mint leaves, the remaining 1 small green chili, and the 1 tbsp lemon juice in a small blender or food processor. Blend until the mixture is smooth, adding 1-2 tablespoons of water if needed to achieve the desired consistency.
6. 6Serve the hot kebabs immediately with the freshly prepared mint chutney.

Substitutions

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