Seekh Kabab Wraps with Mint Chutney

Ingredients

• 1.5 lbs Ground Lamb
• 1 medium Onions
• 2 tbsp Ginger-Garlic Paste
• 2 Green Chilies
• 1/4 cup Coriander Leaves
• 1 tsp Cumin Powder
• 1/2 tsp Garam Masala
• 4 Naan Bread
• 1/2 cup Mint Chutney
• 1 Lemon

Instructions

1. 1In a large bowl, combine the 1.5 lbs ground lamb with the finely chopped 1 medium onion, 2 tbsp ginger-garlic paste, 2 finely chopped green chilies, 1/4 cup chopped coriander leaves, 1 tsp cumin powder, and 1/2 tsp garam masala. Mix everything together thoroughly with your hands until well combined.
2. 2Divide the lamb mixture into 4 equal portions. Roll each portion into a long, sausage-like shape, about 6-8 inches long, to form the seekh kababs. You can do this by hand or by shaping them around skewers if you have them.
3. 3Preheat your grill to medium-high heat (around 400°F or 200°C). If baking, preheat your oven to 400°F (200°C). Place the seekh kababs on the grill grates or a baking sheet. Grill or bake for 15-20 minutes, turning occasionally, until the kababs are browned on all sides and cooked through. The internal temperature should reach 160°F (71°C).
4. 4While the kababs are cooking, warm the 4 naan breads. You can do this by placing them directly on the grill for a minute per side, in a dry skillet over medium heat for 1-2 minutes per side, or in the oven for a few minutes until soft and warm.
5. 5To assemble the wraps, lay a warm naan bread flat. Spread a generous amount of the 1/2 cup mint chutney over the naan. Place one cooked seekh kabab onto the naan. Add thinly sliced pieces of onion (from the 1 medium onion used earlier, reserve some for slicing) and squeeze half of the 1 lemon over the kabab and naan.
6. 6Fold the naan bread around the seekh kabab to create a wrap. Repeat for the remaining 3 wraps. Serve immediately.

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