• Add coriander seeds, cumin seeds, black pepper corns and black cardamom in pan. Toast it on low flame and grind it using mortar and pestle. Alternatively grind them in a spice grinder.
• Crush ginger and garlic using grater or in mortar and pestle.
• In a food processor put onions, green chilies, mint and coriander, pulse them until finely chopped.
• Add Mince to the food processor and add ginger garlic, prepared spice mix, salt and Kashmiri red chilli powder. Process on medium speed for a minute to partially combine the ingredients.
• Transfer it to a bowl and knead it for few mins until everything is combined well.
• To add smoky flavour and replicate the taste of kebabs cooked on charcoal, heat and piece of coal on fire. Put a folded piece of foil in the mince and put coal on it. Drizzle with oil and cover for few minutes. Once the smoky flavour is infused in the meat discard the coal.
• Allow the mixture to rest for at least an hour in the refrigerator. For best results it can be marinated overnight.
• Using wet hands take a portion of meat and wrap it around skewers. Gently flatten it. If making without skewers, shape it into sausage like elongated shape.

For Frying

• Heat a grill pan over high heat and brush it with oil. Put the kebabs on grill and cook them while turning them over. If you are using frying pan you will need a little bit more oil to ensure even cooking.

For Airfrying

• Place the kebabs in a single layer leaving room on both sides. Brush them with little oil. Cook at 200 °C for 4-5 min. Then turn and cook for another 3-4 minutes, until browned and cooked through.

For Baking

• Preheat the oven to 430°F/220°C. Place the kebabs on a baking sheet lined with aluminum foil. Brush with oil or butter. Bake in the middle rack for 8-10 minutes, turning them half way through. Move the tray to the top rack.Turn your broiler/Grill on High (550°F/287°C). Grill for 2 minutes untill nice colour appear on the kebabs.