Steps
- Toast 2 teaspoons of coriander seeds and 2 teaspoons of cumin seeds in a skillet over medium heat for 2-3 minutes. Cool slightly and grind.
- Finely chop ½ small yellow onion, 4 small green chili peppers, ¼ cup of cilantro leaves, and 2 tablespoons of mint leaves in a food processor. Squeeze out excess moisture.
- Mix with 450g of ground beef, the ground spices, 1¼ teaspoons of kosher salt, 1 tablespoon of crushed garlic, and 2¼ teaspoons of crushed ginger.
- Add 1 teaspoon of black pepper, ½ teaspoon of red chili flakes, and 1 teaspoon of garam masala. Knead with gloved hands for 3-4 minutes, until cohesive. Cover and chill for 30 minutes.
- With oiled hands, shape ¼-cup portions around skewers into cylinders 5-6in / 13-15cm long.
- Heat a little vegetable oil in a skillet over medium-high heat. Cook the kebabs for 6-7 minutes, turning, until browned all over and the centers reach 160°F / 71°C.