Chicken and Lamb Kebab

Ingredients

• 1/2 batch lamb kebab mixture
• 1/2 batch chicken kebab mixture
• Ghee for basting

Steps

1. Lightly grease a skewer with oil and then take a pool sized ball of the lamb kebab mixture and slide it onto the skewer.
2. Now start squeezing the ball into a long sausage shape. The meat must be cold out of the fridge. It is important that you squeeze really tightly to get the meat to adhere to the skewer. It's easier to do this with wet hands. It is also important that you get the kebab as uniform as possible. It should look like a long sausage that is the same thickness all the way down the skewer with not bits hanging off. Once you think the meat is securely on the skewer, shake it a few times. If it stays on, it should be ok but if it falls off at the shaking stage, you need to squeeze it on tighter.
3. Repeat with other skewers and then place over a hot, direct heat fire. Cook the underside until browned, about 5 minutes, and then rotate the skewers to cook the other side. Rotate often so the the kebabs cook evenly.
4. Once cooked through, transfer to a plate to cool. They need to be at least room temperature before proceeding or cold from the fridge.
5. When the meat has cooled, Do the same with the chicken mince. Carefully squeeze the chicken kebab mixture abound the lamb skewers, squeezing tightly with with wet hands until you can shake it without the meat falling off.
6. Place your finished skewers over the fire to cook for 5 minutes or until the underside is cooked. Then rotate to cook the other side and start basting with ghee.
7. Continue basting and rotating until the chicken is cooked through.
8. Serve immediately with hot sauce or a good raita.