📖 Instructions

1. First things first: Let's prep the lamb mince. In a large bowl, gently combine the lamb mince, finely chopped onions, ginger-garlic paste, green chilies (finely chopped—use gloves if you're sensitive!), salt, and black pepper. Mix everything together thoroughly. Oh, and don't be shy with the spices!
2. Next up, the star of the show: the spices! Add the coriander powder, cumin powder, garam masala, and turmeric powder. Now, get your hands in there (or use a spoon if you prefer) and really work the spices into the lamb mixture. Trust me, the more you mix, the more flavorful they'll be. Make sure every bit of lamb gets a generous coating of these aromatic beauties!
3. If you're using a food processor, pulse the mixture a few times until it's well combined but not completely pureed. You want some texture! If you're using a meat grinder, grind the mixture once to create a consistent texture, being careful not to over-process it. You still want some lovely, chunky bits!
4. Now for the mint-cilantro chutney. In a small bowl, combine the fresh mint leaves, cilantro leaves, green chilies (finely chopped again!), ginger (finely grated), and salt. Give it a good mix, making sure the flavors blend together perfectly. This adds so much freshness to the kebabs, it's amazing!
5. Once everything is mixed, gently shape the lamb mixture into long, cylindrical kebabs—about 4 inches long. I like to make mine about an inch in diameter, but it's totally up to you! Use your hands, or a spoon, to make sure they are firmly packed.
6. Preheat your grill or grill pan to medium-high heat. Once it's hot, carefully place the lamb seekh kebabs onto the grill. Don't overcrowd the grill, give them some space to breathe.
7. Grill the kebabs for about 8-10 minutes, turning occasionally, until they're nicely browned and cooked through. Keep an eye on them to avoid burning. Remember, patience is key here, take your time and get that perfect char!
8. Finally, serve your gorgeous lamb seekh kebabs immediately with the vibrant mint-cilantro chutney. They're best enjoyed hot off the grill, so there's no time to waste! Garnish with a sprinkle of fresh coriander leaves, if you like. Enjoy!