Avinash Shishandra, head chef at Mumbai-inspired restaurant Pali Hill says: “Ramadan is a sacred month for the Muslim community where they fast from sunrise to sunset. The food is usually nourishing and high in protein and vitamins to help them get through the day. Meats, nuts and dried fruits are an essential part of the diet during this period.

“To break fast in the evening, one such speciality in India is a classic beef seekh kebab which is made with minced beef infused with spices and herbs. It is cooked on a skewer over charcoal and served with breads or on its own with a salad and chutney. In Bangalore, the street markets come alive at this time of the month where Muslims breaking their fast flock for specialities and dishes only made during the month too.”

Serves 4

Ingredients

500g beef chuck + 125g beef fat OR 600g beef mince
2 cloves garlic
20g fresh ginger
50g coriander leaves
50g mint leaves
15g green chilli
½ tsp Kashmiri chilli powder
1 tsp salt
1 tsp garam masala
20g pine nuts

For the mint chutney:

1 bunch mint (picked and washed)
25g green chili
½ bunch coriander (picked and washed)
1 tsp salt
100ml lemon juice
100ml yoghurt

For the cucumber salad:

1 medium cucumber (cut into ribbons)
10g mint chutney
5g horseradish (optional)

Method

Put all ingredients for the beef seekh kebab through a mincer or a food processor twice. If you are using beef mince put it through the mincer once into a mixing bowl. Make sure the meat is not too lean or the kebab will be dry! Fat is important to keep it juicy.

Knead well so the spices and herbs are evenly distributed. Cover and rest in the fridge for an hour to chill and set. It makes it easier to handle when you press it on to a skewer.

Light up your charcoal barbecue or preheat the grill to high (240°C/220°C fan/Gas 8).

Divide the mixture into five to six equal size balls and wrap each one around a skewer, forming a kebab shape about 12-15cm long. Dip your hand in cold water to help get an even shape.

Once the barbecue or the grill is hot, cook the kebabs on all sides until evenly brown or medium rare.

Serve with the mint chutney, and shaved cucumber salad and grated fresh horseradish for extra zing.

For the mint chutney, blend all ingredients in a food processor to a smooth paste and store in the fridge until ready to serve.

For the cucumber salad, mix all ingredients, season with sea salt and serve.

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