Lamb seekh kebabs and chicken shawarma, cooked over embers on the Kebab Rack. Both recipes are from The Curry Guy Bible — a book worth having if it is not already on your shelf.
Ingredients
- 1kg lean minced lamb
- 1 egg
- 2 tbsp green chilli paste
- 1 onion, finely chopped
- 1 tbsp freshly roasted and ground coriander
- 1 tbsp garam masala
- 1 large bunch fresh coriander, finely chopped
- 1 tsp salt
Ingredients
- 6 large chicken breasts, sliced into thin discs
- 5 tbsp olive oil
- 2 tbsp garlic and ginger paste
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp allspice
- ½ tsp turmeric
- ½ tsp cinnamon
- 1 tbsp paprika
- Salt and black pepper
Lamb seekh kebabs
Before you start. Read The Curry Guy's post on seekh kebabs. He covers how to get the mince onto the skewer, which is what stops it falling off over the fire.
Method
1. Mix and knead
Put the lamb mince in a large bowl, mix in the other ingredients and work it with your hands. As it comes together, press down as you knead — you are after a lace texture.
2. Shape
After about five minutes of kneading, form the meat into kebabs. With large flat skewers, squeeze the meat firmly onto the skewer.
3. Light the fire
Fit the Kebab Rack to the grill frame and light your charcoal or wood an hour before you cook.
4. Grill
Place the kebabs over hot embers and turn regularly until cooked through.
Chicken shawarma kebabs
Top tip
Freeze the chicken breasts for 30 minutes to an hour before slicing. Thin discs are much easier to cut from part-frozen meat.
Method
1. Marinate
Mix all the marinade ingredients in a bowl, add the chicken discs and coat well. 30 minutes will do; 24 hours is better.
2. Skewer
Thread the chicken onto metal skewers, with red onion and pepper slices if you like.
3. Grill
Place over the heat and rotate often until charred outside and cooked through.
4. Serve
Chop into small pieces and serve on its own, or wrapped in warm naan, buns or tortillas.
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