Homemade Seekh Kebab

Ingredients

 * 2 cups keema (minced mutton/Lamb/Beef)
 * 1 tbsp vinegar
 * 2 tbsp chopped fenugreek leaves or 2 tsp dried
 * 1/2 tsp garlic paste
 * 1/2 tsp ginger paste
 * 1 1/2 tsp salt
 * 1/4 tsp powdered black pepper
 * 1/4 tsp garam masala
 * 2 tbsp chopped coriander leaves
 * 1 tsp finely chopped green chillies
 * skewers to make the kababs
 * oil for brushing
 * some chaat masala, Onion rings and lemon wedges for garnish

Directions
Refrigerate the meat mixture, covered, to marinate for at least 5 hours. About 25 minutes before serving, shape the meat mixture into long ‘tubes’ around the skewers (seekhs) and place on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray) and bake for 20–25 minutes. Brush them with oil and cook another 2 minutes. Using oven mittens or a cloth, carefully push the kabab from one end, on to a serving dish, garnish with the chaat masala, onions and the lemon and serve along with a green chutney.