Ingredients:
1kg beef, mutton or lamb
2 tbsp mustard oil
4 tsp onions, ground to a paste
1/2 tsp chilli powder
1/2 tsp ground ginger
1/2 tsp ground coriander seeds
1/4 tsp garlic, ground to a paste
1 tsp ground turmeric
1/2 tsp salt
150ml natural yoghurt
juice of 1 lemon
ghee or butter, melted, for brushing
Method:
Remove any bones form the meat then cut into cubes about 5cm in size.
In a bowl, mix together the onions, spices, ginger, yoghurt and lemon juice. Add the meat cubes, toss to coat in the yoghurt mix, cover and set aside in the refrigerator to marinate for at least two hours, turning the mixture occasionally.
In the meantime, pre-heat your barbecue (these always taste better if cooked over charcoal). After this time, take your metal skewers (these are the sheiks or seiks) and thread on the meat cubes. Brush the kebabs with any left-over marinade, place on your barbecue and cook, turning frequently and basting with the melted butter, until the meat is cooked through and is nicely browned on the outside.
When done, remove the meat from the skewers and serve accompanied by chappattis or parottas.
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