Marinade:
1 small onion grated
1 heaped tbsp. garlic and ginger paste
1 tsp. Kashmiri chilli powder
1 tsp. turmeric
1 tbsp. dried fenugreek
1 tbsp. paprika
1 heaped tbsp. garam masala
1 tsp. salt
1 tsp. fresh green chilli finely chopped
Small bunch fresh coriander finely chopped
1 handful fresh mint leaves finely chopped

1kg good quality lamb mince
6 XL flour tortillas

Method:

1: Combine the marinade ingredients along with the lamb mince then set aside.

2: Stack the flour tortillas on top of each other then cut into a square measuring approximately 20cm x 20cm. Don’t worry, you can use the trimmings to make home-made tortilla chips in your air fryer.

3: Spread a thin layer of the spiced mince on top of each tortilla then stack again. At this point place into the freezer for at least 30 minutes. This will help you portion the kebabs. Cut into four equal size rectangles then turn so the filling is cut side down on your board. Stack these pieces against each other and then insert four skewers spaced equally along the cross-section. Use a sharp knife to cut into equal size pieces.

4: Set up your barbecue for indirect cooking, your target temperature is 180c. Throw on a couple of lumps of wood for a nice smoky flavour. Place the kebabs onto the grill, shut the lid and cook for 30 minutes turning halfway through. Remove the deflector plates and then grill over the direct flame for a further five minutes until you achieve some delicious caramelisation on the kebabs.

You did well the rest of it though lol