These kebabs are named after a favourite local hole in the wall spot in Peckham, south-east London, which really is just called Indian Takeaway.
Ingredients
- red wine vinegar 50ml
- caster sugar 1 tbsp
- sea salt flakes 1 tsp
- red onion 1, thinly sliced
RAITA
- greek or natural yogurt 350g
- lemon juice 2-3 tbsp
- mint leaves a small handful, finely chopped
SEEKH KEBABS
- minced lamb 450g
- green chillies 2, finely chopped
- coriander stalks finely chopped to make 3 tbsp (save the leaves to serve)
- garlic 4 cloves, crushed
- ground ginger 1 tsp
- mild chilli powder 1 tsp
- cumin seeds 1 tsp, toasted and ground
- garam masala 1 tsp
- cornflour 2 tsp
TO SERVE
- naans 6
- cucumber ¼, thinly sliced
Method
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Step 1
First, make the pickle by combining 100ml of cold water with the vinegar, sugar and salt, stirring until the sugar and salt are dissolved. Add the onion and set aside.
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Step 2
Make the raita by combining the ingredients in a bowl and seasoning with salt. Set aside.
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Step 3
Light the barbecue and, when ready to cook, move the majority of coals to one side.
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Step 4
Meanwhile, in a large bowl, combine all the kebab ingredients with a generous pinch of salt and mix well. Use your hands to massage the meat, kneading it as if it were bread dough – this will help to achieve the right texture. Do this for 5 minutes or until you feel the texture of the meat become tacky. Divide the mixture into six balls then, with damp hands, roll each out into an even log shape and skewer.
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Step 5
Once the barbecue is ready, put the kebabs over the direct heat and cook for 10 minutes, turning, or until cooked through. If the fat drips start causing too many flare-ups, move the kebabs to the cooler side of the grill.
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Step 6
Serve with the reserved coriander leaves sprinkled over, the pickled onions, raita, naans and sliced cucumber.
Nutritional Information
- Kcals 259
- Fat 16.3g
- Saturates 8.6g
- Carbs 9g
- Sugars 6.2g
- Fibre 1g
- Protein 18.5g
- Salt 0.8g
