Preheat the oven to 200°C/180°C fan. Place the ghee in a large mixing bowl and melt it in the microwave. Peel and finely cube the red onion and add half of it to the ghee along with the chicken mince, garam masala, cumin, coriander powder, chilli powder (spicy!), marmite and a pinch of salt. Mix well. 

Wet your hands with water. Shape 8/12/16 handfuls of the chicken mixture into cylinders. Place the kebabs on an oiled baking tray. Gently press the top of each kebabs with the back of a spoon until approximately 1 cm thick. Roast for 8-10 min or until cooked through.

Meanwhile, separate the gem lettuce leaves. Halve the cherry tomatoes. Slice the cucumber in half lengthways, then chop into half moons. Combine both in a bowl with the reserved red onion, half the lemon juice and a pinch of salt. Toss.

Peel and roughly chop the garlic. Strip the mint leaves, discard the stem. Roughly chop the coriander. Add the remaining lemon juice, garlic, mint leaves, coriander, honey, yogurt and a pinch of salt to a blender. Blend until smooth.

Divide the lettuce amongst plates and top with the kachumber salad. Place the chicken kebabs beside the salad and garnish with fried onions. Serve the mint chutney on the side.