Mince meat Tandoori kebabs

Gently fry the onion for 2 min, add coriander, cumin and lemon rind, stir for 30 seconds, remove from heat, add to the mince, crush in the garlic and mix well.
make small balls about the size of a golf ball, then in the palm of your hand squeeze into 100 mm logs. Place in fridge for up to 6 to 20 hrs. Skewer 2 kebabs onto each skewers, see picture. Will make 10 to 12 portions.

450gr minced beef or lamb
6 large garlic cloves crushed
1 tablespoon cumin seeds crushed
1 tablespoon coriander seeds crushed 
1/2 tablespoon of grated lemon rind
1/2 tablespoon of salt
1/2 medium onion finely chopped
3 tablespoons of tomato puree
1 tablespoon of tandoori paste

Top tip, slice a potato about 10 mm - 1/2” thick and place it under the kebab, this will prevent the kebab from sliding of the skewer into the charcoal..