Kebab Roll

Ingredients

Instructions

1. 1

   Make the seekh kebab mixture: mix 1 lb ground beef (or lamb) with 1 grated onion (squeezed dry), 4 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon ground cumin, 1 tablespoon coriander powder, 1 teaspoon red chili flakes, 1 teaspoon garam masala, 1.5 teaspoons salt, 2 chopped green chilies (optional), and ¼ cup chopped fresh cilantro. Knead for 2 minutes.

2. 2

   Refrigerate the mixture for 30 minutes — chilling firms it up for easier shaping. Wet your hands, take a portion the size of a tennis ball, and mold it around a skewer in a long sausage shape. Make 6-8 kebabs.

3. 3

   Grill or pan-cook on high heat for 8-10 minutes total, turning every 2 minutes, until charred outside and cooked through (160°F internal).

4. 4

   Make the green chutney: blend 1 cup fresh cilantro, ½ cup fresh mint, 2 green chilies, 1 inch ginger, 2 garlic cloves, juice of 1 lemon, 1 teaspoon salt, ½ teaspoon cumin, 2-3 tablespoons of water (just enough to blend smooth). Taste — should be sharp, herbal, and slightly hot.

5. 5

   Heat 4 large parathas or roti in a dry skillet for 30 seconds per side. (You can also use large flour tortillas if needed.)

6. 6

   Slide kebabs off the skewers. Lay 1 paratha flat. Smear with green chutney, layer with 2 kebabs, a generous handful of sliced raw onion, sliced tomato, more chutney, and a squeeze of lemon. Roll tightly. Wrap the bottom half in parchment to hold it together while eating.