Seekh Kebabs

Cheddar cheese, although not strictly an Indian ingredient, adds moistness to these skewers of spiced ground meat, melting into the meat as it grills, making the kebabs really tender. Moulding ground meat onto skewers may seem tricky, but is actually very easy. Just dampen your hands, apply gentle pressure to the meat as you mould it to the skewer and keep rotating the skewer to achieve an even thickness.

3 cloves garlic, peeled 1-inch piece ginger, scrubbed 1 onion, quartered 1/2 cup cilantro, washed, dried well 1/4 cup mint leaves, washed, dried well 8 oil-packed sun-dried tomatoes, drained, dried 1/2 cup grated medium cheddar 1 large egg 2 slices white bread, cubed Salt to taste 1/4 to 1/2 tsp ground black pepper, to taste 1 tsp each: ground coriander, ground cumin, garam masala, dried fenugreek leaves 1 lb (450 g) lean ground lamb, beef, chicken or turkey 1/4 cup unsalted butter, melted (optional) Juice of 1 lime

In food processor, mince garlic, ginger and onion. Add cilantro, mint, sun-dried tomatoes and cheddar; mince. Add egg, bread, salt, pepper, coriander, cumin, garam masala and fenugreek. Add meat; process until well blended. Transfer to bowl and refrigerate, covered, at least 1 hour.

To make kebabs, wet hands lightly, shake off excess water and pick up 1/4 cup meat mixture. Mould it onto 1-foot long metal skewers in 6-inch long sausage shapes, squeezing gently to hold meat in place. (If this is difficult, make round patties instead.)

Grill directly over medium heat, covered, 10 minutes, turning once. When lightly browned and cooked through, uncover barbecue, turn up heat to medium-high and char lightly 2 minutes. Brush skewers lightly with melted butter (if desired).

Slide kebabs off skewers onto plates. Serve sprinkled with lime juice.

Makes about 14 skewers for 4 servings.