1. Prepare by cleaning the minced meat.

2. Peel, wash and finely chop onions. Scrape, wash and finely chop ginger. Remove stems, wash, slit, deseed and finely chop green chillies. Clean, wash and chop coriander.

3. Pound all the coriander seeds with a pestle.

4. Whisk all the eggs in a bowl.

5. To the mince, add all the ingredients, except butter in a large bowl and mix well. Keep aside for 15 min. Divide into 12 equal portions and make balls.

6. Preheat to 325 degrees F.

7. Using a wet hand, spread the balls by pressing each along the length of the skewers, two inches apart and make each kebab 4 inches long.

8. Roast in a moderately in a charcoal grill for about the same time or in a pre-heated oven for 8-10 mins. Remove and hang the skewers to let the excess moisture drip off (approx 2 mins), grease with butter and roast again for 2 mins.

To Serve

This kebab is a delectable combination with tandoori roti & warqi parantha.