Chefs' Recipes

Mela Indian’s lamb seekh kebabs

Perth restaurant Mela Indian share their recipe for tender lamb seekh kebabs with a Kashmiri chilli paste and cooling raita drizzled on top. Add naan to make it more of a meal.
John Paul Urizar
30M
5M
35M

“I’d love the recipe for Mela Indian’s lamb seekh kebabs.” – Glen Zhang, Como, WA

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Ingredients

Chilli paste
Raita

Method

Main

1.For chilli paste, drain chillies, transfer to a small blender, add garlic and oil and process, scraping down sides occasionally, until smooth. Season with salt to taste. Makes 60ml (¼ cup) and will keep refrigerated for 2 days, or can be frozen for 6 months.
2.Combine 1 tbsp chilli paste, lamb, onion, ginger, garlic, herbs, spices and 2 tsp fine salt in a large bowl. Knead well by hand until combined and mixture has firmed up. Cover with plastic wrap and refrigerate to marinate (2-3 hours). If using wooden skewers, soak 12 skewers in water.
3.For raita, mix yoghurt, cumin and a pinch of salt in a bowl and refrigerate until required. Fold in cucumber just before serving.
4.Heat barbecue or grill to medium-high. Mould ½ cup lamb mixture around each skewer to form a sausage shape. Transfer to a tray and brush generously with oil. Grill kebabs, turning regularly, until just cooked through (6-8 minutes).
5.Brush naan bread with melted butter and scatter with nigella seeds. Scatter kebabs with chaat masala and mint, and serve with lemon wedges, raita and naan bread.

Chaat masala, a spice blend, and Kashmiri chillies are available from Indian food stores and Herbie’s Spices (herbies.com.au). Mela’s chefs use a mix of dried chillies, including Kashmiri, for the chilli paste.

Notes

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