How to make lamb seekh kebab

Ingredients:

• 500 gms lamb mince
• 1 medium sized onion chopped very fine
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1/2 cup fresh chopped coriander
• Juice of 1/2 lemon/ lime
• 2 tbsps yogurt (not sour)
• 1 tsp garam masala (see link below for recipe to make your own)
• 2-3 green chillies very finely chopped (optional)
• Salt to taste
• Vegetable/ canola/ sunflower cookign oil for basting kebabs while cooking
• 1 large onion cut into thin rings (to serve the kebabs on)

Preparation:

• Put all the ingredients into a large mixing bowl.
• Use your hands or a wooden paddle to mix the ingredients thoroughly till they are well blended.
• Cover the bowl with cling film and put into the refrigerator for 1 hour.
• Soak bamboo skewers in water to prep for the kebabs.
• Remove from fridge and divide the mix into equal portions. Take each portion and form it into a long sausage-like kebab while pressing on to a skewer. Do this till the mix has firmly adhered to the skewer. Put some oil on your hands to prevent meat from sticking to them. Do this till all the kebab mix is used up.
• Grill the kebabs - grilling on a coal fire gives them a lovely smokey flavor - basting with cooking oil as required, till the meat is done. Turn as often as required.
• Serve piping hot on a bed of onion rings.