500gm lamb or beef mince
5 clove garlic, crushed
1 small chilli, deseeded and chopped finely (or ½ tspn cayenne)*
1 small onion, chopped
2 tblspn thick plain yoghurt
3 tblspn coriander
2 tspn ginger, grated
S+P
Lemon wedges for serving
Chapatti or Roti bread for serving

Add mince to a bowl. In a food processor add garlic, chili, onion, yoghurt, coriander and ginger and blitz together to form a paste, season with S+P and mix thoroughly through the mince. Shape meat by hand into small flat meatballs (traditionally oval shaped), you should have enough to make approximately 15 kebabs. Thread onto metal skewers.
Heat and oil a flat grill or BBQ, cook kebabs on both sides until they are nicely browned and cooked through (approx 5-6 mins). On the grill also warm the chapatti bread.
Serve the kebabs with a squeeze of lemon, yoghurt or chutney and chapatti.