Soak wooden skewers in water for about 30 minutes to 1 hour. Remove from water when you are ready to begin.
Toast a piece of sliced bread and soak in water for until it becomes tender. I used 3 small pieces.
In a food processor or mincer, add in roughly chopped onion, garlic, green chillies and coriander leaves or parsley. Mince them well.
Add the minced mutton, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a sticky homogeneous mixture.
Cover and keep aside for 1/2 an hour so that all the flavours well incorporated to the meat.
Line a big dish with cling film and make ready the skewers. I also used some iron skewers along with wooden skewers.
Remove the meat mixture from the food processor after resting time and place in a large bowl. Take a handful portion of the meat mixture and mould it on a skewer.
Repeat the process. For best results, make sure each kofta kebab is about 1 inch in thickness.
Place the kofta kebabs on the lightly oiled, heated grill pan. Grill on medium-high heat for 4-5 minutes on one side, turn over and grill for another 3-4 minutes. You can also grill them in the preheated oven. I don’t have grill option in my oven so used a grill pan.
Serve the kofta kebabs immediately with your favourite bread, tahini/hummus and some cucumber, tomatoes, onions and coriander or parsley.
