Rozmeen's Kitchen

Spiced mince pressed onto skewers, grilled hot and finished with a whisper of charcoal smoke.

Hosted by Rozmeen Bhai

• Minced lamb, beef or chicken, with some fat
• Grated onion, squeezed of its juice
• Ginger-garlic paste
• Green chillies
• Fresh coriander and mint
• Roasted cumin
• Garam masala
• Red chilli
• A little chaat masala
• Salt
• A spoon of roasted chickpea flour
• Butter or oil for brushing
• To serve: mint chutney, sliced onions, lemon, naan or paratha

1. Mix the mince with the onion, ginger-garlic paste, green chillies, coriander and mint.
2. Add the roasted cumin, garam masala, red chilli, chaat masala, salt and chickpea flour.
3. Knead well and chill for an hour.
4. With wet hands, press the mixture evenly around skewers.
5. Grill over high heat, turning often, or bake on a rack in a very hot oven, brushing with butter or oil.
6. For a smoky finish, set a hot piece of charcoal in a small bowl inside a covered pan with the kababs for a few minutes. Serve with mint chutney, onions, lemon and naan.

Exact measurements and Apa's spice blends are in the Kitchen Club recipe cards.