Lamb seekh kebabs with garlic naan bread and chips


For the Lamb Seekh Kebabs:

 500 g lamb mince

 ½ red onion

 2 green chilli

 10 g fresh coriander

 2 tsp ginger and garlic paste

 1 tsp ground coriander

 1 tsp ground cumin

 1 tsp red chilli flakes

 salt to taste

 ½ tsp ground black pepper

 wooden skewers

 50 g First Choice Butter

For the mint and coriander raita:

 250 ml First Choice Plain Low Fat Yoghurt

 30 g fresh coriander

 30 g fresh mint

 1 tsp ground cumin

 salt to taste

For the naan breads:

 3 ⅓ cups self-raising flour

 1 ½ cups First Choice Double Cream Yoghurt

 20 g First Choice Butter, melted (optional)

 fresh minced garlic (optional)


For the Lamb Seekh Kebabs

Place the lamb mince in a mixing bowl.

Add the red onion, green chilli, and fresh coriander to a food processor and pulse till it forms a paste.

Add this to the mince along with the rest of the spices and mix till combined.

When all the ingredients are nicely mixed in, begin pressing down on the meat as you knead it.

A quick tip to ensure your kebabs are well seasoned is to fry a teaspoon of the kebab mixture, once cooked taste and adjust seasoning if necessary.

Once it is all ready, form the meat into kebab shapes. Squeeze the meat onto the skewers (preferable large skewers).

Place the seekh kebabs over hot coals and grill, turning regularly until the meat is cooked through – 5 minutes on each side.

Alternatively, melt the First Choice Butter in a grill pan and grill on medium-high heat till cooked through.

For the mint and coriander raita:

Add all the ingredients into a blender and blend till smooth. Serve chilled.

For the naan breads:

Combine the self-raising flour and the First Choice Yoghurt in a bowl.

Mix the 2 ingredients until the dough starts to form. If the dough is dry, add 1 tablespoon of yoghurt.

Continue to knead and bring the dough together.

Knead the dough on a large, lightly floured surface. Work the dough out into a large disc.

Divide the dough into 10 equal pieces. Roll each piece out until it is about 1 cm in thickness and has a 15 cm diameter.

Place a griddle pan on high heat and let it get very hot. Cook the naan on each side for 2 minutes.

If desired, brush each side with the melted butter and minced garlic and a small pinch of sea salt.

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