Ingredients

• 2 lbs. (900 gms.) Lamb or Beef mince
• 150 gm. Fat of lamb or beef, if available
• 1 large or 2 medium Onions
• 2” Pc. Ginger
• 6 – 8 Green chillies
• 1 bunch coriander leaves
• 2 Eggs
• 2 tbsp. Oil
• ½ tsp. pepper powder
• 2 tsp. garam masala
• Salt to taste
• Butter for basting, optional

Method

1. Mince the fat, if using. 
2. Chop the onions ginger, chillies, coriander leaves. 
3. Add these to the mince alongwith the salt, eggs, garam masala, pepper, oil and mix well. 
4. Chill in the refrigerator for 15 to 45 minutes. (At this stage the mixture can be left overnight). 
5. Preheat the oven. 
6. Make lemon size balls of the mixture  and using a wet hand spread the mixture gently on the skewer. 
7. Make the kababs 4 inches long keeping a gap between the kababs.
8. Alternately, you can spread the mixture to cover the length of the skewer to make them 8 inches long.
9. Place the skewer quickly on the hot wire rack so it begins cooking immediately.
10. Roast till light brown on both sides and baste with butter if required and roast again for 2 to 3 minutes. 
11. Serve with a green salad, onion rings and lemon wedges as an appetizer or starter.