Found on an Indian restaurant menu the seekh kebab makes a good starter but you can go further and make into a snack or light meal.
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Put the chillies (deseeded), onion, garlic & ginger in a food processor and process until finely chopped.
Peel and grate the potato then rinse in cold water thoroughly before squeezing out the water.
Combine the potato and the chopped spices, minced lamb and the rest of the ingredients. Mix well and then cover leave for a couple of hours to marinate in the refrigerator.
Soak ten bamboo skewers in water then divide the meat mixture into ten equal balls. Roll these balls into cylinders and place on the skewers.
Grill the kebabs or cook on a barbecue.
Roasted Pepper Rice
Take yellow, green and red peppers remove the pips and the stalk and cut into dice about ½cm thick then fry in hot oil with some garlic and cinnamon bark. Mix in the cooked rice and stir fry to infuse the flavours. Season with salt & pepper and add a little fenugreek.
Lime, Mango & Chilli Relish
De-seed two chillies and place in a small food processor. Process to finely chop them.
Peel and segment two limes and add to the chillies. Add to this four tablespoons of mango chutney and process but do not overwork and keep the mixture a little bit chunky.
You can turn this into a hand held snack by rolling it in a wrap. So in a wrap place some shredded iceberg top with rice then add the seekh kebabs, a bit of relish and some yoghurt if you like. Roll up and serve.
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