Seekh & Charcoal Kebabs

Seekh kebab takes its name from the seekh, the long metal skewer on which spiced minced meat is moulded and cooked over charcoal or in a tandoor. It belongs to the Mughlai and Punjabi kitchens of North India and Pakistan, where the mince is traditionally mixed with onion, ginger, garlic, green chilli, fresh coriander and garam masala. Charcoal grilled kebabs are cooked over coals before freezing, so they carry a smoky flavour even when finished in a home oven. Chicken seekh is lighter and lamb seekh richer; check the label for the meat, the spice level and any halal certification.

Serve seekh kebabs hot in a naan or paratha with sliced onion, lemon and mint chutney, or on a platter with salad and a yoghurt dip. Chop leftovers into a wrap or stir them through fried rice. Warm frozen naan or frozen parathas on the side, and keep kebab masala and tandoori masala in the cupboard for the days you make your own.

Cook kebabs from frozen on a hot grill pan, under the grill or in the oven, turning so they brown evenly, until piping hot all the way through. A little oil brushed on first keeps them moist, and a few minutes in an air fryer crisps the outside well. Keep them at -18°C and cook any that have thawed without refreezing. More is under frozen chicken and kebabs.