Indian restaurant style seekh kebab
In a small bowl, add the cumin powder, coriander powder, garam masala, chilli powder, smoked paprika, beetroot powder, sea salt, black pepper and gram flour. Mix briefly and set aside.
In the bowl of a stand mixer, add the lamb mince and the prepared spices. Add the chopped onion, green chillies, garlic paste, ginger paste and fresh coriander. Mix on low setting for 1 minute until the ingredients are well combined. Alternatively, mix the ingredients well by hand for 1 minute. Cover and refrigerate for 1 hour, or overnight. Remove from the fridge 20 minutes before you want to cook.
Shape the lamb mix into 6 medium thick kebabs. Brush the inside of the air fryer with a touch of vegetable oil and add the prepared kebabs. Air fry at 200C for 10-12 minutes, turning once or twice until the kebabs are cooked through and nicely coloured on all sides. Alternatively, pan fry the kebabs for 2-3 minutes on each side until cooked through, or cook on an outdoor barbecue for 10-12 minutes, turning often.
Serve the lamb seekh kebabs with your choice of bread, salads and sauces.