In a large bowl combine lamb mince, grated onion, chillies, coriander, mint, garlic, ginger, cumin powder, coriander powder, red chilli powder, garam masala, salt and yoghurt.

Using your hands, knead the mixture for 1–2 minutes until it feels cohesive and slightly sticky.

Cover and refrigerate for at least 30 minutes (preferably 1 hour) to let flavours meld and mixture firm up.

Meanwhile, prepare the yoghurt‑mint sauce: whisk yoghurt, mint, coriander and lemon juice together, season with salt, then chill.

Preheat the grill or barbecue to high heat (or use broiler in oven).

Divide the lamb mixture into 8 equal portions. With wet hands, take a portion and mould it onto a skewer in a long sausage‑shape, about 12–15 cm long and evenly thick. Repeat with all portions.

Oil the grill lightly. Place the kebabs on the hot grill and cook for about 10–12 minutes, turning every 2–3 minutes until the outside is charred in places and the inside is fully cooked.

Remove from heat and rest for 2 minutes.

Serve the kebabs with warm naan or flatbread, a crisp salad of sliced cucumber and red onion, and the chilled yoghurt‑mint sauce.