Ingredients:

• 1 lb – keema
• 1 – Onion
• 1 – Egg
• 1/2 slice – bread
• 2 – hot Green chillies (optional)
• Salt to taste
• 1 tsp – red pepper
• 1 tsp each – whole jeera, powdered jeera, whole coriander and powdered coriander
• 1/2 cup – Coriander leaves
• 1 inch sliced Ginger
• 6-7 Cloves – Garlic or 1 tbsp – minced bottled Garlic
• 1 tsp – Garam Masala
• 1/2 tsp – freshly ground black pepper

Method:

1. In the food processor, coarsely chop onion, garlic and ginger.
2. Add the keema and all the other ingredients and process till the mixture is coarse but not lumpy.
3. Empty in a bowl and with oiled hands and form sheesh kebabs (in the shape of a sausage), put on to bamboo skewers and shape them so that all the kebabs look smooth.
4. Put them on a foil lined cookie or baking sheets.
5. Pre-heat broiler and when hot, put the baking sheets under the broiler and let it broil for about 5-10 minutes till brown on sides.
6. Remove sheets from the broiler and quickly change over sides with tongs and broil till brown and done.
7. Serve on a platter of onions and quartered lemons with a bowl of coriander chutney or ketchup.

Recipe courtesy of Sookham daliwal