Recipe by Anjum Anand: celebrity chef and author of cookbooks, available where all good books are sold.
Normally seekh kebabs are made with lamb mince cooked on skewers and served as they are or wrapped in thin flatbreads with some crunchy bits. This protein packed version is equally delicious and satisfying enough to make a healthy, light meal. I know it is odd to see cheese in Indian food but it really helps to add some umami flavour here and helps bind the kebabs together. You can also lightly fry them in a non-stick frying pan (with or without skewers) in which case you don’t need to brush with butter. You can leave out the butter if you are being healthy and eating them with the yoghurt, if not you should add the fat as they will taste a bit dry.
Large skewers, soaking in water as you cook
6 Tortillas or thin flatbreads, 8-10 Iceberg lettuce leaves, Small fistful of chopped mint leaves, small fistful of coriander leaves, ½ lemon and 250g thick Greek yoghurt.
Mash or blend the chickpeas until they are a coarse puree.
Heat the vegetable oil in a small non-stick frying pan and add the chopped onion and some salt; cook until soft and then golden. Add the ginger, garlic and chilli and stir fry over a gentle flame for 1 minute or untilthe garlic is just cooked. Add the cumin and garam masala with a splash of water and cook out until there is no moisture left in the pan and you can see the mixture frying in the oil. Add this to the mashed chickpeas, along with the fresh coriander, dried mango powder, cheese, capsicum and breadcrumbs. Mix well together, taste and adjust the seasoning to taste. Leave to cool.
Meanwhile, stir the handful of chopped mint and coriander into the yoghurt along with salt and pepper to taste. Marinate the sliced onions in a good squeeze of the lemon juice.
Roughly portion the kebab mix into 6 and with slightly oiled hands, form the seekh kebabs around the skewers, you can make these round or slightly flattened. Preheat your grill setting in your oven place the skewers on oiled foil and place about 4” away from the hot grill and cook for 10 minutes, carefully turning halfway, or until browned on both sides.
Place the breads in foil in the oven to heat through for the last 3-4 minutes before the kebabs come out. Brush the cooked kebabs with the butter (they will be dry and quickly absorb the fat).
Quickly ease the kebabs off the sticks and place straight on the breads, top with the onions, lettuce and yoghurt, wrap and serve.