Seekh kebabs are made with finely processed minced meat so they have a smooth, almost pâté-like texture. Traditionally made in Pakistan with lamb, but beef mince works brilliantly too, if you prefer.
Place the cumin seeds in a dry frying pan and toast for a minute. As soon as you smell their aroma wafting up from the pan, tip into a spice mill or pestle and mortar and grind to a powder. Add to a food processor along with the garam masala, minced meat, onion, ginger, garlic, chillies, coriander and egg. Season generously with salt and pepper and process to a smooth paste. Take a small teaspoon of the mixture and flatten it into a mini patty, then fry in a little oil until cooked through. Taste to check the seasoning and add a little more spice, chilli, salt or pepper if necessary and process once more until combined.
Divide this mixture into 8 even-sized balls. To shape the kebabs, flatten and roll each ball into a cigar shape of about 2cm thickness. Hold firmly in the palm of one hand and carefully insert a skewer in one end and poke it all the way through. Repeat with the remaining balls. Wash and dry your hands and drizzle a little vegetable oil into them, spreading it all over. Take each kebab and gently roll it in your palms to give it a light coating of oil. At this point you can leave the kebabs to marinate for up to 24 hours in the fridge or you can cook straightaway.
To cook, heat a barbecue or griddle pan until hot. Gently lay the kebabs on the grill and cook for 3–4 minutes on one side. Once a golden crust has formed you should be able to turn them over using a fish slice. If they are sticking to the grill, leave them for another minute before trying again. Cook on the other side for a further 3–4 minutes until cooked through.
To make the mint raita, place all the ingredients in a food processor and whizz to a smooth sauce, or use a stick blender to whizz the ingredients in a deep jug. Season to taste with salt and pepper.
Serve the kebabs in warm naan bread, drizzled with a little of the raita, and with a couple of lemon wedges on the side to squeeze over.