Seekh Kebab

Instructions

1. Prepare the meat mixture
   In a large mixing bowl, combine the minced meat with finely chopped onion, ginger-garlic paste, green chilies, fresh coriander, and mint leaves. Mix thoroughly with your hands to ensure all ingredients are evenly distributed.
2. Add the spices
   Add cumin powder, garam masala, red chili powder, coriander powder, turmeric powder, salt, and lemon juice to the meat mixture. If using, add the egg for binding. Mix well, kneading the mixture for about 5 minutes until it becomes smooth and sticky.
3. Rest the mixture
   Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes (or up to 4 hours for better flavor development). This resting time allows the spices to infuse into the meat and helps the mixture hold its shape while cooking.
4. Shape the kebabs
   Take the meat mixture out of the refrigerator. Wet your hands with water to prevent sticking. Take a portion of the mixture (about 1/4 cup) and shape it around a skewer, pressing firmly to form an even, elongated kebab about 6-8 inches long and 1 inch thick. Repeat with the remaining mixture.
5. Preheat the grill
   Preheat your grill, barbecue, or oven broiler to medium-high heat (around 400°F/200°C). If using an oven, line a baking tray with foil and place a wire rack on top.
6. Grill the kebabs
   Place the skewers on the preheated grill or under the broiler. Cook for about 10-12 minutes, turning them every 2-3 minutes to ensure even cooking on all sides. The kebabs should be slightly charred on the outside and cooked through but still juicy on the inside.
7. Rest and serve
   Once cooked, remove the kebabs from the heat and let them rest for 2-3 minutes. Serve hot with mint chutney, sliced onions, lemon wedges, and warm naan or roti. Garnish with additional fresh coriander leaves and a sprinkle of chaat masala if desired.