Pretty easy to make.
I just threw everything into the food processor, shaped the kebabs to my liking and grilled in my oven.
Ingredients
1 lb ground beef
1 medium onion
1/2 cup fresh coriander
1/2 tsp chilli pepper (see note)
1 tbsp garam masala
1 tbsp coriander powder
1 tbsp ginger garlic paste
Salt to taste
Cooking instructions
-set oven to broil
-Throw all ingredients into good processor except for the meat.
-add a tiny bit of water so the mixture is like a paste and everything is one giant smelly clump of paki goodness
-add the meat
-mix everything thoroughly
-conduct test (see note 3)
-shape kebabs into long kebabs
-cook according to instructions in note 4
-when the juices emerging from the kebabs are clear, the kebabs are cooked.
Notes:
1. Know your GM:
I used garam masala and chilli pepper. My garam masala was store bought and was on the mild side, and that's why I added the chili pepper. In the past, I've purchased garam masala that was on the spicy side, so I would have to adjust the amount of chili pepper that I added to the recipe. Pont is, get to know your garam masala.
2. Coriander is the bomb:
I added more fresh coriander to the meat mixture while I was blending. I just like coriander.
3. Test:
Once my meat mixture is all blended up to my liking. I take a little and make myself a mini kebab to taste the flavour. If I need to add more spice or salt, this is how I would test for it and where I would make my adjustments before moulding and cooking the kebabs.
4. Holy juiciness:
How do you get your kebabs so juicy Laila? The secret is to get the kebabs as close to the grill element as possible. So put the oven shelf as high as it can go and then use an upside down cake mould to get your kebab tray as close to the top elements and possible.