• Process - In a large mixing bowl, combine all the ingredients. Transfer the mixture to the food processor and pulse no more than 8 to 10 times.
  1 kg Ground beef, 1 large Onion , 4 large Garlic cloves, 3 inch Fresh Ginger, ¼ tsp Turmeric powder, 1 tsp Cumin powder, 2 tsp Paprika , ½ tsp Cinnamon powder, 2 tbsp Lemon juice, 1 tbsp Olive oil, 1 cup Parsley, cilantro, mint , ½ tsp Kosher salt , ½ tsp Black pepper powder, 2 tbsp Dry breadcrumb, 1 tsp Cayenne or Chili powder
• Marinate - Transfer the meat back to the bowl and leave to marinate for 15 minutes on the counter or up to overnight in the fridge.
• Thread/shape kababs - shaping these can be tricky, so pay attention.

  - Take about 1/3 cup of beef mixture and make a ball, then shape it into a long sausage.

  - Thread the skewer through the sausage.

  - Now, using your fingers, press them around the meat as if you are making a fist, pressing the meat to the skewer.

  - Be gentle not to break the sausage, but firm enough so it adheres to the skewers
  10 bamboo Skewers
• Heat grill - Heat a grill or cast-iron skillet on medium-high heat. Brush the grill with cooking oil.
• Grill - Place the skewers on the grill and let cook for 4 to 5 minutes on each side. Brush them with oil to keep them moist. The char marks can be controlled by raising and lowering the heat under the grill.
  ¼ cup Cooking oil
• Serve immediately with rice or pita topped with tahini sauce or yogurt sauce and a side salad.

Can I bake these kebabs in the oven

• To bake these in the oven instead of the grill.

  - Preheat the oven to 400 F/200 C or Gas Mark 6

  - Line a baking tray with aluminum foil and brush with oil to prevent sticking.

  - Place the skewers on the tray and brush with oil.

  - Bake in the oven on the top rack for 10 to 13 minutes or until the internal temperature of the meat on an instant-read meat thermometer reaches 145F for medium doneness.