Ingreadient :

For the Salad (serves 3-4)

• 1 tomato (80g) (small dices)
• 100g cucumber (small dices)
• ½ red onion (chopped)
• 6 Iceberg lettuce leaves (finely chopped)
• 1 tablespoon fresh chopped coriander (already chopped for you)
• 2 tablespoons lemon juice
• 1 green chilli (finely chopped), optional
• 1 level teaspoon coarse black pepper
• ¼ teaspoon cumin powder
• ¼ teaspoon chaat masala powder
• 2 tablespoons olive oil
• Salt to taste or ½ teaspoon

For the kebabs (makes 5-6 kebabs or 8-10 tikki’s)

• 350g lamb mince
• 100g (1 medium) finely chopped onions
• 30g finely diced red peppers
• 30g finely diced green peppers
• 30g finely diced yellow peppers
• 50ml oil (for shallow frying)
• Salt to taste (1 teaspoon)
• 1 ½ heaped tablespoons fresh ginger and garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon fresh green chilies (finely chopped or made into a paste)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 3 tablespoons fresh chopped coriander
• 1 teaspoon garam masala
• Water for molding the kebab tikkis

To build the wrap (makes 10 wraps)

• 10 tortillas, large
• 20 seekh kebabs or tikkis cut up
• Kachumber salad
• Tamarind chutney
• Desinnaise (masala mayonnaise)
• Masala fries to serve

Direction :

Kachumber (spicy tangy salad) (serves 3-4)

1. To start with, chop the green chilli finely, put into a bowl, next finely shred the lettuce leaves and add to the bowl, dice the tomato, cucumber and onion as needed and add to the bowl, also add the fresh coriander to the bowl (this has already been chopped for you)
2. Mix all the salad ingredients well in a bowl, drain out any excess water
3. Then add the lemon juice, salt, cumin powder, chaat masala and coarse black pepper to the mixing bowl and combine
4. Add the olive oil, give the salad a final mix together
5. Check seasoning, adjust accordingly
6. Serve/pack

Lamb Kebabs/ Tikkis (makes approximately 5-6 kebabs or 8-10 tikki’s)

1. Put the mince lamb, peppers and onions into a bowl and using your hands mix the ingredients together
2. Add the salt, ginger and garlic, red chilli powder, green chilies, cumin powder, coriander powder, fresh coriander and garam masala to the mince and mix together until ingredients are thoroughly combined together
3. To make the tikkis, split the mixture into 8-10 even balls (4cm diameter approximately) or to make seekh kebabs, split the mixture into 5-6 and start skewering onto skewers to roast in the clay oven
4. To make tikkis, flatten out the ball using the palm of your hand (almost as if you are making burgers) and water to help shape the pattie (round) until the kebab tikki is even all the way around (diameter of approximately 7cm). if you are doing skewered seekh kebabs, moisten your hands in the same way and using your fingers start to shape the kebab upwards onto the skewer
5. Repeat this process for the remaining mince
6. Shallow fry the shami kebab tikkis in oil on a medium heat or cook in the oven on 180°C for 12-15 minutes until brown on both sides and completely cooked on the inside. Or simply cook inside the clay oven, this takes 3-4 minutes

The Building of the Wrap: (makes 10 wraps)

1. Slightly warm the tortilla wraps in a frying pan or microwave
2. Lay tortilla flat on surface, add two pieces cooked seekh kebabs or two kebabs tikkis (cut up)
3. Add a tablespoon of kachumber salad onto kebabs
4. Drizzle on tamarind chutney
5. Squeeze on some desinnaise
6. Close up the wrap by folding in once, then close both sides into the middle tightly and roll up full
7. Wrap the wrap in grease proof paper, cut it diagonally (optional) or you can also leave it whole
8. Enjoy with some magic masala fries