Wash and clean the mince thoroughly. Use only Mutton or Beef mince only. Drain the water properly and marinate with all the mentioned ingredients. But before you do that, give the mince a slight grounding in a food processor or a dry jar of the mixer grinder. It is an important thing to remember.
Allow it to rest in the refrigerator for a good 6 hours well covered preferably with a cling film.
Grease your palms a bit before making either round or oblong shaped Kabaabs whichever suits you best. Heat oil in a kadai and deep fry them on a medium to high heat turning over at intervals to get nicely browned and crisp Kabaabs in the end. Do it in batches of 3-4 without over crowding the kadai.
Arrange them on a plate with a small bowl in the centre with the heated coal bricket. Pour a teaspoon of Ghee or Oil on it and as the smoke emanates, cover it up immediately in order to trap the smoke inside. Place Sliced Onions, Capsicum and Big Green peppers too in the same plate with the Kabaabs. Wait for about 10 minutes before removing the cover or the lid.
Enjoy it with your favourite bread, either Naan or Parathas alongside a Mint and Yoghurt dip. Devour!
