My family all love spice and a bit of chilli fire, except for my lovely daughter in law, Sofia, she really doesn’t.
I think we all thought when she came into the family that we’d all convert her… but it never happened. A korma, yes a korma, is as spicy as she gets.
Saleem’s is an Indian restaurant we all love and I’d say we’ve been going there for about 40 or so years.
Rafiq, Saleem’s son, kindly let us have their recipe for shish kebabs.
You can grill them, bake them or bbq them. Today I grilled them over a high heat for about 15 minutes.
For 8-10 shish, you will need a 500g pack of lamb mince, place it in a large bowl, then add 2 grated onions, 1tbsp ginger purée, 2 cloves garlic, crushed, 3 finely chopped green chillies (you can always add less if you have a Sofia in your family too 😁)
Add salt, pepper and a small bunch (about 30g) of finely chopped fresh coriander and 1tsp Garam masala.
Shape into elongated sausages or shape around a skewer. You could even shape them into burgers. Anything goes.
Grill, bbq until no longer pink. Or bake at 180 deg C until cooked through (cut one open to check it’s cooked through.