Cover and refrigerate the meat mixture to marinate for at least 2 hours.
About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place the kababs on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray). If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly.
They should take 10-15 minutes to cook.
Brush them with oil and cook another 2 minutes.
Garnish with chaat masala, onions and the lemon.
Serve with a green chutney.
Oven Temp:375 F( 205 C)
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.