Step 1

Place mince, ginger, garlic, cumin and a pinch of salt in a medium bowl. Using your hands, mix until well combined. Shape into eight 10cm-long sausages. Thread onto skewers. Place in a large ceramic dish.

Step 2

Combine tandoori paste and yoghurt in a bowl. Pour over skewers and turn to coat. Cover and refrigerate for 3 hours or overnight, if time permits.

Step 3

Preheat a barbecue plate or chargrill on medium-high heat. Lightly spray with oil. Cook kebabs for 6 minutes each side or until cooked through. Remove to a plate. Cover and set aside for 5 minutes. Serve with raita (see related recipe).