Seekh kebab with Pestle Vindaloo recipe
Seekh or shish kebabs are thought to have originated in Turkey when soldiers would grill chunks of freshly hunted animals skewered on swords over open field fires. In Turkish, the word shish actually means sword or skewer, and the word kebab means 'to roast'.
- 1 Pestle Vindaloo paste
- 6 metal skewers (or bamboo skewers soaked for 15 minutes in warm water)
- Place meat and paste in a large mixing bowl. Start to mix with a wooden spoon and then, if needed, get your hands in to blend flavours fully through the meat.
- Divide mixture into 6 portions, then shape around skewers to create even, sausage-like shapes. Refrigerate for 20 minutes.
- Set grill or BBQ to a medium heat and cook skewers for about 10 minutes, then turn heat up to high and cook for a further 5 minutes to create crispy edges.
- Serve on naan, pitta or flatbread with yogurt, pickled red onions and lettuce.
Buy The Ethical Butcher Lamb mince here
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