½ Kg beef mince (80% meat - 20% fat)1 Tablespoons ginger garlic paste1 & ¼ Teaspoons salt or to taste1 Teaspoons coriander powder1 Teaspoons roasted cumin (crushed)1 Teaspoons all spice (garam masala)1 Teaspoons chaat masala½ Teaspoons red chili powder or to taste1 Teaspoons Kashmiri red chili powder¼ teaspoons turmeric1 Tablespoons green chili (crushed)1 Tablespoons lemon juice½ Cups coriander leaves½ cups mint leaves1 Medium onion (finely chopped and water squeezed out) 2-3 Tablespoons oil for frying
In a Pyrex dish add all the ingredients to the mince and mix well to bind the kababs to a perfect texture. Once mixed spread out evenly in dish. (This step is optional - Place a hot burning charcoal in a tin foil cup and pour little oil on the charcoal, cover and let smoke for 3-4 minutes to give a charred smoke flavour. Remove charcoal cover and refrigerate for 1 hour.) Cover and refrigerate for 1 hour. Thereafter wet your hands with water and skewer the mince/kabab mixture to desired size.Add oil to a flat tawa or pan and cook/fry the kababs on medium heat. Keep rotating the kababs to cook evenly. Cook until desired colour. Do not overcook! keep them perfectly juicy and tender. Sever with mint chutney or chutney of your choice. Enjoy!