Seekh Kebab Rolls

Instructions

1. Prepare the meat mixture
   In a large bowl, combine the ground lamb, chopped onion, ginger-garlic paste, green chilies, chopped cilantro, mint leaves, garam masala, cumin powder, red chili powder, and salt. Mix thoroughly with your hands until well combined. Cover and refrigerate for at least 20 minutes to allow flavors to meld.
2. Shape the kebabs
   Divide the meat mixture into 8 equal portions. Wet your hands slightly to prevent sticking, then mold each portion around a metal skewer, forming an elongated sausage shape about 6 inches long and 1 inch thick. Press firmly to ensure the meat adheres to the skewer and has no cracks.
3. Cook the kebabs
   Preheat your grill or broiler to high heat. Place the skewered kebabs on the grill or under the broiler and cook for 10-12 minutes, turning occasionally to ensure even cooking. The kebabs should be browned on the outside and cooked through but still juicy inside.
4. Warm the flatbreads
   While the kebabs are cooking, lightly warm the flatbreads on a dry pan or directly on a low flame for about 30 seconds per side until soft and pliable. Keep them covered with a clean kitchen towel to stay warm.
5. Assemble the rolls
   Carefully slide the cooked kebabs off the skewers. Place one flatbread on a clean surface and spread 2 tablespoons of mint-yogurt chutney in the center. Place 2 kebabs in the middle, top with sliced red onions, and squeeze fresh lemon juice over everything.
6. Roll and serve
   Fold the bottom edge of the flatbread over the filling, then fold in the sides and roll tightly to form a cylinder. Wrap the bottom half in parchment paper or aluminum foil to make it easier to eat. Repeat with remaining ingredients and serve immediately while still warm.