Recipe: Seekh kebabs with cheese in a jacket

In his new book The Curry Guy BBQ, Dan Toombs, a.k.a. The Curry Guy, turns up the heat and shares Indian dishes that can be prepared on the barbecue or grill. For your upcoming BBQ, for example, make these seekh kebabs with cheese in a jacket. Alongside recipes, Dan also shows you how to make delicious sauces, spicy chutneys, marinades and rubs, so you can expand your barbecue repertoire and put the tastiest Indian dishes on the table.

Dan: “If you love cheese and skewers, this is truly a recipe for you. You can use any cheese you like to fill these delicious skewers. Melted cheese is usually used, but you could also fill them with Stilton or cheddar, for example. It is essential to use thick skewers for this, as you can see in the photo. If you don’t have those, simply add the cheese to the mince mixture; these skewers will still be delicious.”

How to make the seekh kebabs with cheese in a jacket

• To make the seekh kebabs, purée the onion in a food processor into a coarse paste. Spoon the onion paste into a cheesecloth or tea towel, wrap the cloth tightly around it, and twist and wring it to squeeze as much moisture as possible from the onion. Set aside.
• Finely grind the garlic, chillies, mint and coriander in the food processor. You can also do this by hand with a knife or in a mortar. Place the lamb mince in a bowl and add the garlic paste, onion paste, salt, Kashmiri chilli powder, ground coriander, ground cumin and black pepper. Knead well and refrigerate, covered, for at least 2 hours or overnight in the coldest part of the fridge.
• Prepare the barbecue for grilling over direct heat with several heat zones. Once the coals are hot and you can no longer hold your hand more than 2 seconds 5 cm above the grate, you can start grilling. Place the skewers over the hot coals and grill for about 5 minutes, until browned on one side. Turn them over, grill the other side as well, and keep turning until the skewers are nicely browned on all sides.
• Place the grilled skewers on a clean work surface, allow them to cool and remove the meat from the skewers. Cut each kebab into 3 pieces and fill the holes left by the skewers with cheese. You may need to push melted cheese through with the skewer. For other types of cheese, I simply cut slices as thick as the skewer hole and slide them in.
• Next, make the batter for the jacket: whisk the remaining ingredients (except the oil and raita) with 300 ml water into a smooth, thick paste.
• Fill a large pan halfway with rapeseed oil and heat to 170 °C. Don’t have a deep-frying thermometer? If a little batter dropped into the oil immediately rises to the surface and starts to sizzle, the oil is hot enough.
• Dip the filled seekh kebabs in the batter and carefully lower them into the hot oil. Deep-fry for a few minutes, until golden brown. Serve immediately while the cheese inside is still hot, with your favourite raita or chilli sauce.

Title: The Curry Guy BBQ
Author: Dan Toombs
Price: €23,50
Publisher: GoodCook

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