Lamb seekh kebabs

Name: Lamb seekh kebabs
Cook time: 25 min
Yield: 2

with bulgur wheat and pomegranate dressing

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 2 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE BULGUR WHEAT:

Place the bulgur wheat in a pot with 2 cups of boiling water from the kettle, place the pot over a high heat and bring up to the boil. Once boiling reduce heat to low and cook for 8-10 mins until bulgur is cooked. Drain well into a sieve. Cut the tomato into 1 cm cubes and place into a salad bowl with the bulgur. Add the baby spinach. Just before serving pour in the pomegranate dressing, season with salt and pepper and toss to combine.
2. TO PREPARE THE RAITA AND THE KEBABS:

Remove the mint leaves from their stalks and roughly chop. Place the yoghurt in a small bowl, season with salt and stir through the chopped mint. 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.
3. TO COOK THE SEEKH KEBABS:

Spray a non-stick 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 the bulgur wheat salad onto plates. Arrange the lamb seekh kebabs on top. Dollop with mint raita.