Seekh Kebab — Minced Meat on Skewer (सीख कबाब)

Ingredients

• 500 g lamb, mutton, or beef mince, minimum 20% fat; mutton preferred for traditional depth
• 1 medium onion, very finely grated or minced; excess moisture squeezed out
• 20 g fresh ginger, finely grated to a paste
• 4 cloves garlic, finely grated to a paste
• 2 green chillies, finely minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tbsp raw green papaya paste, per 500 g mince; papain tenderises the protein
• For the dhungar
• 1 piece natural lump charcoal, walnut-sized; heated until glowing
• 1 tsp ghee
• To serve
• 1 medium onion, thinly sliced into rings
• 1 lemon, cut into wedges
• 100 ml mint chutney
• 4 tandoori naan

Method

1. 1
   Combine the mince, grated onion (moisture fully squeezed out), ginger paste, garlic paste, minced green chilli, ground coriander, cumin, garam masala, and raw papaya paste in a large bowl. Squeeze out all water from the grated onion before it goes in, so the mixture stays firm enough to grip the skewer rather than sliding off over the heat. Knead the mixture aggressively and continuously for 5–7 minutes — the mass should change from loose and grainy to a cohesive, slightly tacky paste that holds a ridge cleanly when pressed with a finger, because it is that sustained working of the mince that binds the fat into the protein and gives the kebab its characteristic snap rather than a crumble.
2. 2
   Set a small heatproof bowl into the centre of the mince. Place the glowing charcoal in the bowl and pour the ghee directly over it so it smokes immediately, then cover the entire vessel tightly for 2 minutes, trapping the smoke so it penetrates the mince evenly rather than perfuming only the surface. Remove the charcoal bowl and discard; the mince will carry a faint, even smoke throughout.
3. 3
   Rest the seasoned mince, covered, for 30 minutes so the spices and papaya paste can work through the fat and the mixture firms slightly, making it easier to mould cleanly onto the skewer. Meanwhile, heat the grill, tandoor, or charcoal to a high, direct heat.
4. 4
   Divide the mince into eight equal portions. With wet hands, press each portion firmly around a flat metal skewer — the flat faces give the mince something to grip rather than spinning freely as a round skewer would — moulding it into a cylinder approximately 12–14 cm long, pressing the joins firmly so no seam is visible. If the joins are not fully sealed, the kebab will split and drop into the coals the moment it begins to set.
5. 5
   Cook the skewers over direct charcoal or in the tandoor, turning once, until the exterior forms a firm, browned crust with occasional char — the crust is what holds the cylinder together, so do not move the kebabs before it has fully set on the first side. Continue until the interior is just cooked through, approximately 8–10 minutes total; the surface should feel set and spring back lightly when pressed, and the kebab should rotate on the skewer without the mince slipping.
6. 6
   Slide the seekh from the skewers onto a board. Serve immediately with sliced onion rings, mint chutney, lemon wedges, and tandoori naan.