Mix ground lamb with finely chopped onion, ginger, cumin, coriander, cayenne and salt.

Ingredients

• 700 gLamb, New Zealand, imported, ground lamb, raw
• 180 gOnions, raw
• 20 gGinger root, raw
• 15 gOil, olive, salad or cooking
• 7 gSalt, table
• 5 gSpices, cumin seed
• 6 gSpices, coriander seed
• 4 gSpices, pepper, red or cayenne

Method

1. Mix ground lamb with finely chopped onion, ginger, cumin, coriander, cayenne and salt.
2. With damp hands shape eight firm cylinders around skewers and brush with 30 g oil.
3. Bake or grill at 220 °C for 15 minutes, turning once, until the centre of each seekh kebab reaches 72 °C.
4. Rest 5 minutes off the heat and serve; juices and counted oil belong with the meat.