Similar to a kofta, a seekh kebab consists of spiced ground meat shaped onto skewers and grilled. If cooking for a crowd, you can prepare the raw mince a day ahead and grill just before serving. The Chefs' Line
- 1 zucchini, trimmed and thinly sliced lengthways
- 1 bunch asparagus, woody ends discarded
- Iceberg wedges, thinly sliced red capsicum and micro radish, to serve
- 2 beetroots
- 200 g roasted cashews
- Juice of 2 lemons
- Juice of 2 limes
- ½ tsp ground chat masala
- Pinch of black salt
- White vinegar, to taste
- 500 g lean lamb mince
- 2 red onions, finely chopped
- 200 g long green chillies, chopped
- 2 eggs
- 2-3 tsp garam masala
- 1 bunch coriander
- 2 bunches coriander
- 2 bunches mint
- 100 g baby spinach
- 2 long green chillies
- 50 g honey
- Black salt, to taste
- 500 g Greek yoghurt
- ½ tsp chat masala
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the beetroot chutney, preheat the oven to 180˚C. Place the beetroots on a baking tray and roast for 40 minutes or until tender. When cool enough to handle, peel and chop the beetroot and set aside to cool. Place the beetroot and cashews in a blender and process until smooth. Add the remaining ingredients and blend until well combined. Transfer to a bowl, cover and refrigerate until ready to serve.
Meanwhile, for the kebab, place all the ingredients in a large bowl and combine well. Cover and refrigerate for 30 minutes.
For the mint chutney, place the coriander, mint, spinach, chillies, honey and salt in a blender and process until a fine paste forms. Add the yoghurt and chat masala and combine well. Refrigerate until ready to serve.
Preheat a large lightly oiled chargrill pan to medium. Using clean hands, shape the kebab mixture onto skewers. Cook the kebabs, turning regularly for 10 minutes or until golden and just cooked through. Remove the kebabs from the pan and set aside to rest. Grill the zucchini and asparagus for 1-2 minutes on each side or until just tender.
To serve, remove the skewers from the kebabs. Top each kebab with 2 asparagus spears and wrap in a slice of zucchini. Place in the centre of the serving plates and serve with the chutneys and iceberg wedges topped with sliced capsicum and micro radish.
This recipe is from Series 2 of The Chefs' Line airing weeknights at 6pm on SBS. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!