>> title: Seekh Kabab
>> category: Smoked & Grilled
>> tags: lamb, indian, minced, grill, starter
>> counters: Curry House
>> aka: seekh kebab, sheekh kabab, seekh kebabs, lamb seekh, shami's cousin
>> pairs-with: mint-chutney, kachumber, naan
>> servings: 6
>> time: 1 hr 45 min
>> slack: unforgiving — ground meat on a skewer is cooked all the way through or it is not served, and that is ten minutes over live fire
>> washing-up: the bowl the mince is kneaded in, the flat skewers

>> step: knead 5 min, until it turns tacky and pulls at the bowl
Knead @ground lamb{2%lb}(900 g; 20% fat, ground twice), @yellow onion{1%medium}(grated and wrung dry in a cloth), @ginger-garlic paste{2%Tbs}(34 g), @green chiles{2}(chopped fine), @cilantro{1/4%cup}(chopped), @mint{2%Tbs}(chopped), @garam masala{2%tsp}, @roasted gram flour{2%Tbs}(20 g) and @kosher salt{2%tsp} in a #bowl{} ~knead{5%min}, pushing it against the side with the heel of your hand until it turns tacky and starts pulling back at you.

>> step: chill 1 hr
Chill @&(~1)kabab mixture{} ~chill{1%hr}.

>> step: press onto flat skewers in a long sleeve
Press @&(~1)chilled mixture{} onto flat metal #skewers{} with a wet hand, into a sleeve as long as your palm and no thicker than a thumb, then rake it lengthways.

>> step: grill 10 min, turning by the handle
Grill @&(~1)skewers{} over hard charcoal ~grill{10%min}, turning them by the handle every two minutes and basting with @melted ghee{2%Tbs}(28 g), until the ridges are dark and the fat is dropping.

Flat skewers and not round: a round one turns and the meat stays where it was. Wring the grated onion out.