| • | Wash lamb and put it in a strainer. Gently push to squeeze aside all the water.
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| • | Add all the ingredients, except chat masala, oil and citrus limon wedges, to the lamb and mix well.
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| • | Keep it aside for about an hour.
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| • | After the due time, make medium-sized balls aside of lamb mixture.
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| • | Heat a gass oven or an electrical oven along with skewers.
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| • | Hold a red-hot skewer cautiously in the other hand and spear the balls one by one on the red-hot skewer.
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| • | Keep gap between the balls, while spearing them on the skewer.
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| • | Likewise, spear all the left over balls on all the other skewers.
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| • | Place the skewers in the oven. Keep turning out the skewers, occasionally.
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| • | When cooked, gently take aside the kababs from the skewers with the help of a napkin.
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| • | Heat the oil in a non-stick cooking pan to shallow fry the kebabs.
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| • | Sprinkle few chat spices on the kebabs.
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| • | Seekh kabab is ready to eat. Serve it with citrus limon wedges.
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