Seekh Kabab Wraps with Mint Chutney

Instructions

1. 1In a large bowl, combine the about 680 g 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 15-20 cm 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 about 205°C or 200°C). If baking, preheat your oven to 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 72°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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