The kind of flavour and taste that came to my mind did not in any way match the recipes I found. The rich taste of the ground meat should be in perfect harmony with the spice bland, the subtle flavour of the whole spices playing in the background with nothing overpowering anything. All the recipes I came across used raw eggs for binding. Of all the things I hate the smell of raw eggs in cooking. Kebabs actually don’t need any binding as long as the meat and fat ratio percentage is right. Then comes the technique of cooking which plays an important role in the taste, texture and flavour. I tried my best to incorporate everything. And at last they turned out exactly as I had imagined them. Thanks to the Almighty, these kebabs were so flavourful that I couldn’t believe that these were the best kebabs I ever made!
Green chilies- 4-6 (deseeded)
Roasted cumin seeds – 1/2 tsp
7. Oil the metal skewers. Take a small ball of the ground beef mixture and with clean wet hands shape it into a kebab on the flat metal skewers till it holds together. Repeat with the rest of the meat.