Fry onions and green chillies in 1 tsp oil
for 4-5 mins. Cool and grind along with the rest of the ingredients and the bonesless mutton. Mix all the ingredients thoroughly and marinate for 2-3 hours.
Skewer them on bamboo sticks and grill for 20 mins in OTG or pan fry them with little oil or barbeque basting with butter periodically.
Tip 1 - usually the fat in the mutton helps the seekh to stick to the skewer; however, if you feel it requires more binding, then add
a little egg to the marinated mixture.
Tip 2 - one of the main reasons for kababs to fall off the skewer is the water content in the mince; it is advised to wash the meat
chunks prior to mincing the meat; because, washing the minced meat will
increase the moisture content and will require very delicate handling.