Seekh Kebab Hot Dogs on Naan Buns

Name: Seekh Kebab Hot Dogs on Naan Buns
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Indian, Asian
Ingredients: 300g strong bread flour; 1/2 tsp salt; 1 tbsp yogurt; 1/2 tsp nigella seeds; 175ml room temp water; 1/2 tsp yeast; 1/2 tsp sugar; 40g butter; 3 cloves crushed garlic; 1 tbsp chopped coriander; Pinch salt; 500g 20% fat lamb mince; Handful coriander; 1 small white onion; 6 cloves garlic; 1 thumb ginger; 1 scotch bonnet chilli; 1 lime; 1 tsp salt; 2 tsp turmeric; 2 tsp garam masala; 2 tsp cumin; 2 tsp cayenne pepper; 1 tsp sugar; 1 tbsp smoked paprika; 2 egg yolks; Handful coriander leaves; 10 mint leaves; 1 green chilli; 3 cloves garlic

21 steps

Prep:10minCook:10min

Makes 4 of the best “hotdogs” you’ll ever have

Updated at: Thu, 17 Aug 2023 10:32:54 GMT

Ingredients

4 servings

Instructions

Naan Buns

Step 1

Mix the water yeast and sugar and let sit for 10 minutes

Step 2

Combine the flour, salt, nigella seeds and yogurt, pour in the yeast mixture and combine

Step 3

Knead for 10 minutes then cover and let prove for an hour

Step 4

Split into 4 and form into tight logs, pinching the dough underneath

Step 5

Lay on a floured tray and cover with cling film and let rise for about an hour til doubled in size

Step 6

Either cook in a pizza oven for 60-90 seconds, or bake for 6-8 minutes on max oven setting

Step 7

Pull out and brush with garlic butter

Seekh Kebabs

Step 8

Add the coriander, garlic, ginger, chilli and onion to a food processor and blitz

Step 9

Tip onto doubled up kitchen roll, wrap it around and squeeze out excess liquid

Step 10

Add to the lamb mince with the juice of a lime, and all the salt, spices, and egg yolks and mix thoroughly

Step 11

Cover with cling film and leave in the fridge for at least an hour, or overnight

Step 12

Split into 4 and shape into 4 kebabs around skewers

Step 13

Either barbecue them (preferable) or pan fry for 4-5 minutes, rotating and cooking all sides

Green Chutney

Step 14

Boil the cashews for 10 minutes, and add to a blender with the coriander, mint, garlic, chilli, lime juice, salt, cumin, and a couple tbsp’s of the water from the cashews

Step 15

Blend until smooth

Step 16

Add to a container or bottle ready for use