Seekh lamb kebab, roti, mint and yogurt chutney
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READY IN: 20 MINS
Seekh kebab mix (lamb)
Red onion (⅓ supplied)
Coriander (⅓ supplied)
Cucumber (⅓ supplied)
YOU’LL NEED: Medium frying pan, chopping board, knife
PANTRY STAPLES: Cooking oil (vegetable or grape seed)
ALLERGENS: Dairy, wheat, gluten, onion, garlic
These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.
1. Prepare the produce: Wash the vegetables. Thinly slice the onion. Roughly chop the cucumber. Cut the tomato into thin wedges. Cut the coriander into 5cm lengths. Slice the lemon into wedges. Using wet hands shape the kebab mix into sausage like shapes, two per person.
2. Cook the roti: Heat a splash of oil in a frying pan over medium high heat. Cook the roti, in batches, for 3 minutes or until crisp and puffed. Keep warm in the oven, if needed.
3. Make the kebabs: Heat a splash of oil in the frying pan over medium heat. Cook the kebabs, for 10 minutes or until brown on all sides. Remove from the pan.
4. To serve: Place the roti onto the serving plates. Top with the mint chutney, kebabs and the vegetables and coriander. Serve with the lemon wedges.