Lamb seekh kebabs

Name: Lamb seekh kebabs
Cook time: 25 min
Yield: 4

with beetroot quinoa and mint raita

Ready in around 25 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 stalks and roughly chop. Place the yoghurt in a bowl, season with salt and stir through the chopped mint.
2. TO PREPARE THE BEETROOT QUINOA:

Remove the kale leaves from their stalks discarding the stalks. Pile the leaves on top of each other and slice into 1/2 cm slices. Open the bag of quinoa, squeezing gently on the bag to break up any large clumps. Spray a non-stick frying pan with oil and place over a medium heat. Once hot add the kale, season with salt and cook stirring regularly for 2-3 mins. Add the turmeric quinoa and grated beetroot and cook for a further 1-2 mins. Remove from the pan into a salad bowl. Pour in the citrus and cumin dressing, season with salt and pepper and toss to combine.
3. TO COOK THE SEEKH KEBABS:

Peel and grate the carrot and place into a bowl with the spiced lamb mince, season with salt and mix to combine. Shape into several small sausage shapes about 4 cm long or just smaller than your palm compacting firmly so they don't fall apart. Respray the frying pan with oil and place over a medium-high heat. Once hot add the kebabs to the pan and cook turning occasionally for 6-8 mins - adjusting the heat if necessary.
TO SERVE:

Spoon beetroot quinoa and vegetables onto plates and top with lamb seekh kebabs. Spoon on mint raita and sprinkle over the garam marsala almonds.