Seekh Kebabs

Grate the red onions. Place the grated onion in a cheesecloth or clean kitchen towel and squeeze out all excess liquid.

In a large bowl, combine the ground meat, squeezed onion, chopped cilantro, and chopped mint.

Grate fresh ginger and garlic directly into the meat mixture.

Add garam masala, cumin, coriander, paprika, salt, and pepper to the bowl.

Using your hands, thoroughly mix all ingredients until well combined.

Press the meat mixture evenly onto a sheet pan. Use a bench scraper or knife to cut the meat into long, kebab-shaped strips.

Use a skewer or fork to create indentations along each kebab. Separate the kebabs on the sheet pan and drizzle with olive oil.

To roast the garlic, cut the top off a head of garlic, drizzle with oil, season with salt, and wrap tightly in aluminum foil.

Place the sheet pan of kebabs and the foil-wrapped garlic in a preheated oven and bake until the kebabs are cooked through and browned. (e.g., 400°F / 200°C for 15-20 minutes).

While the kebabs bake, prepare the sauce. Add mayonnaise to a blender.

Add fresh cilantro, mint, a green chili, the roasted garlic cloves (squeezed from their skins), and the juice of half a lemon to the blender.

Season the sauce with ground cumin and coriander.

Blend until the sauce is smooth and vibrant green.

To assemble, spread a generous amount of the green sauce on a large flatbread.

Place two cooked kebabs on top, followed by fresh cilantro, thinly sliced red onion, pickles, and sliced tomatoes.

Roll up the wrap tightly. Toast it in a dry pan over medium heat on both sides until golden brown and crisp.

Serve the toasted seekh kebab wrap immediately.