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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.