Spiced Seekh Kebabs With Turmeric Rice And Zesty Salad

Preheat the grill to high, then add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water, your ground turmeric and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Meanwhile, soak your skewers in cold water to prevent them from burning

Strip your mint leaves from their stems and chop them finely, discard the stems

Peel and finely chop your shallot[s]

Peel and finely chop (or grate) your garlic

Combine your beef mince and half the chopped mint (save the rest for later!) in a large bowl with the chopped shallot, chopped garlic, chilli flakes (can't handle the heat? Go easy!), garam masala and a small pinch of sugar

Season with a generous pinch of salt and pepper and mix until fully combined – this is your kebab mixture

Divide the kebab mixture and shape onto the skewers into 2 sausage-shaped kebabs per person

Tip: Once the kebabs are on the skewers, roll, like you would a rolling pin, to help form the sausage shape

Place the kebabs on a tin foil-lined baking tray, put the tray under the grill and cook for 4-5 min on each side until nicely charred and cooked through (no pink meat!) – these are your spiced seekh kebabs

Whilst the kebabs are cooking, wash your lettuce, then pat dry with kitchen paper and shred

Dice your tomato[es]

Combine the juice of half your lime[s] in a large mixing bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt

Add the shredded lettuce and diced tomato and mix it all together – this is your zesty salad

Combine your natural yoghurt and remaining chopped mint in a small bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a generous pinch of salt – this is your mint yoghurt

Chop the remaining lime into 1 wedge per person