In India and Pakistan the skewers are as thick as a pencil so that the and cooked quickly under high heat. Serve the kebabs with naan and an onion and tomato salad.
½ teaspoon butter l| lb. finely minced meat
2 oz. fresh white breadcrumbs 1-inch piece fresh root ginger, peeled and finely chopped or grated
1 green chilli, finely chopped
2 garlic cloves, crushed
1 teaspoon ground cumin
½ teaspoon hot chilli powder
2 teaspoon salt
1 teaspoon finely grated lemon rind
1 teaspoon lemon juice
Lightly grease 8 thick skewers with the butter. Set aside.
In a medium-sized mixing bowl, combine all the remaining ingredients. Using your hands, mix and knead the ingredients together.
Preheat the oven to cool 300°F (Gas
Mark 2, 150C).
Divide the meat mixture into 16 equal portions. With wetted hands, press 8 portions on to the skewers into pencil shapes, gently pressing the meat mixture until the kebabs measure 4-inches in length.
Preheat the grill to high.
Place the 8 skewers beneath the heat and grill , turning the kebabs once, for 6 minutes or until the kebabs are cooked through and browned all over.
Slide the kebabs off the skewers and put them in an ovenproof dish. Cover the dish and place it in the oven to keep hot while you finish cooking the remaining 8 kebabs.