Time: 30 minutes (excluding resting time)
Method
- In a large bowl add all of the ingredients and mix well.
- Blend the mixture with an electric blender to a sticky consistency.
- Cover the bowl with cling film and leave in the fridge to rest for at least 1 hour or overnight.
- To assemble the kebabs, dip your hands in cold water to avoid the meat sticking to them and gently squeeze the meat around the skewers to form a log-shaped kebab, each 20-25cm long. Make sure the meat is spread to an even thickness and place a potato wrapped in foil at the end of the skewer to ensure the meat does not fall off.
- Cook in the Doori for 8-10 minutes until cooked through and charred well.
- Serve on fresh naan bread with a red onion, tomato and cucumber salad and a yoghurt dip.