Seekh kebab (Pakistani beef skewers)

• beef mince↗500g g

  20% fat (see tip)

• red onion↗1 medium

  1 medium, very finely grated and any excess moisture squeezed out (see tip)

• garlic cloves↗5

  5, crushed

• ginger↗20g g

  20g, grated

• green chillies↗3

  3, very finely chopped

• coriander30g fresh g

  30g fresh, finely chopped

• mint leaves↗15g fresh g

  15g fresh, finely chopped

• ground cumin↗1½ tsp tsp
• ground coriander↗1 tsp tsp
• chilli powder↗1 tsp tsp

  plus extra to serve

• garam masala↗½ tsp tsp
• egg whites↗2

  2, (use the yolks in another recipe)

• oil1 tbsp tbsp

  for basting, plus extra to brush

• chaat masala↗1 tsp tsp
• chutney, raw onion rings and lemon wedges
• yogurt↗
• flatbreads

  gluten-free if necessary (optional)

• bamboo or metal skewers

Step-by-step instructions

1. 1

   Make the kebab mix. Mix the beef mince, onion, garlic, ginger, chillies, coriander, mint, spices and 1 tsp fine salt in a large bowl using your hands until everything is evenly distributed.

2. 2

   Add the egg whites and gently mix until combined (see tip). Cover the bowl and put in the fridge to rest for at least 3 hrs or ideally overnight. This is crucial as it helps the proteins firm up and deepens the flavours. A cold mixture will also stick to the skewers better.

3. 3

   If using bamboo skewers, soak them in cold water for 30 mins. To assemble, using damp hands, grab a generous handful of the mixture (about 80g) and mould it firmly around the skewer in a sausage shape 12-15cm long. Press firmly and evenly, making sure there are no gaps, then set aside on a plate. Repeat until you’ve used up all the mixture.

4. 4

   Heat a large griddle pan over a high heat (or you can cook over hot coals on a barbecue). Brush the kebabs with a little oil and cook for 4-5 mins per side (you may need to do this in batches), brushing them with a little more oil once turned. The outside should be lightly charred and the inside just cooked through. Avoid pressing down and let them colour naturally. Remove to a serving plate and sprinkle over the chaat masala. Slide the meat off the skewers and add the chutney, raw onion rings and lemon wedges for squeezing over and a sprinkle of chilli powder. Serve with yogurt and flatbreads on the side, if you like.