Lamb seekh kebabs

Name: Lamb seekh kebabs
Cook time: 20 min
Yield: 4

with tomato kachumber and mint raita

Ready in around 20 mins

RECIPE FACT:

Seekh kebab (pronounced “Sheek’) are a Pakistani staple and are usually grilled over hot coals. Our kebabs can be grilled on the BBQ or pan-fried.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE RAITA:

Remove the mint leaves from their stems and roughly chop. Place the yoghurt in a bowl, season with salt and stir through the chopped mint.
2. TO PREPARE THE TOMATO KACHUMBER:

Cut the cherry tomatoes in half. Slice the grilled red capsicum into ½ cm strips. Spray a non-stick frying pan with oil and place over a medium-high heat, once hot add the capsicum and cook for 1-2 mins. Open the bag of quinoa squeezing gently on the bag to break up any large clumps and add to the pan, cook for a further 1-2 mins. Allow to cool slightly then add to a salad bowl with the tomatoes. Pour int the citrus and cumin dressing, season with salt and pepper and toss to combine. Toss through the mesclun just before serving.
3. TO COOK THE SEEKH KEBABS:

Open the bag of spiced lamb mince and shape into several small sausage shapes about 4 cm long or just smaller than your palm. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the kebabs to the pan, season with salt and cook turning regularly for 6-8 mins, until lightly browned and cooked through. BBQ method: Grill on the BBQ for 6-8 mins until lightly browned and cooked through.
TO SERVE:

Spoon tomato kachumber onto plates and top with lamb seekh kebabs. Spoon on mint raita.