Ingredients

• 3 lb ground lamb or beef (around 80-85% lean - add some vegetable oil if using meat leaner than 85%)

• Chilis (I used 1 serrano + 3 jalapenos, makes for a mild-medium spice level. see notes for more)

• 3 tbsp ginger-garlic paste (can sub for ginger and/or garlic)

• 3 eggs

• 1 tbsp salt (upto 2 tbsp to taste)

• 3 tbsp garam masala

• 2 cups cilantro

• 1 cup mint

• (optional) 1 tsp MSG

• (optional) 1-2 tsp chaat masala

Recipe

• Food-process onions, and then squeeze out all water using paper towels

• Add everything to a food processor, and combine.

• Shape into long narrow logs on wooden skewers - use very little meat per skewer, as little as you can fit. This recipe should make 35-45 skewers.

• Bake at 420F for around 12 minutes, flipping halfway through
• You can also make these on a pan instead - shape into a log or patty without a skewer, and fry.

Notes

• Chilis: this recipe ideally asks for the small green thai-style chilis, upto ~10. But that’s often a) hard to find in the US, b) too spicy for most people. Subbing serranos and/or jalapenos works pretty well.

• Once you make the mixture, I’d recommend cooking a small bit on a pan to taste, and adjust eg: salt and spice levels before cooking the rest.