Dad's beef kebabs

(Serves 4)

500g (1lb 2oz) minced beef

1 heaped tbsp finely chopped fresh coriander, including stalks

1 heaped tbsp finely chopped fresh mint leaves

2.5cm fresh root ginger, grated

2 garlic cloves, grated

2 fresh green chillies, chopped

1 tsp lime juice

1 tsp garam masala

1 tsp ground cumin

1 heaped tsp ground coriander

1 tsp red chilli powder

½ tsp turmeric powder

1 tsp sunflower oil, rapeseed oil or water, for shaping

Salt

8 skewers, soaked in water for 10 minutes if wooden

Place all of the ingredients, except the oil or water for shaping, in a large bowl, and mix by hand really thoroughly, ensuring all are combined. To check the seasoning, fry a small amount of the mixture until cooked through, taste and adjust if needed.

Cover the uncooked mince mixture and refrigerate for 6-8 hours. Meanwhile, ensure the skewers fit inside your griddle pan; square skewers are best, thin round ones may not hold the weight of the mince.

Take a ball of mince mixture about 5cm (2in) in diameter in one hand and a skewer in the other. Make the meatball as smooth as possible by tossing it like a ball in your hand. Positioning the ball at roughly the middle of the skewer, press around it so that the mince covers all around that part of the skewer.

Now apply a little oil or water to the palm that you have been using for the mince, and gently press the meat in the form of a sausage on the skewer. This takes a bit of practice, and you may find that the mince tends to fall off the skewer as you work. The trick is to form a ring between your forefinger and thumb, and use your other fingers to guide the mince; apply a gentle pressure, and push the mince upwards so that the sausage thins itself out over the skewer. Ideally, the size of the sausage should be around 2.5cm (1in) or a bit less in diameter.

Heat a griddle pan while you continue to form the mince into sausages on the skewers, until you have 8 skewers. Cook in the hot griddle pan for approximately 8-10 minutes, rotating the kebabs as they cook. Take care not to overcook them as this makes them dry and chewy. They should ideally feel spongy but still nice and moist. Serve with fresh green chutney and an onion-based salad, and perhaps rolled into a chapati or a flour tortilla to make a wrap.