Indian Kebabs with Raita

1. In a large bowl, mix together the mince, onions, mint, coriander, salt, pepper and curry paste, until well combined. Cover and refrigerate for 2 hours.
2. Take small portions of the meat in your hand and press on to the skewers, binding well. Make sure you don’t use too much meat on the skewer, otherwise the weight can make it fall off.
3. Fire up your BBQ and place them on the hot grill, turning them every couple of minutes.
4. They should be done in about 10 minutes. Do a check by slicing off a bit and if you don’t see any pink meat, you’re ready to go.

Serve with our raita, salad and Shemin’s Indian Breads
These lamb kebabs can also be cooked under the grill

Shemin’s Raita Recipe
To make raita, de-seed half a cucumber by cutting it in half lengthways and running a teaspoon down the centre. Then finely chop the flesh of the cucumber and mix it in with 300g Greek yoghurt, 2tbsp mint leaves and salt to taste.