1. Mix all the above ingredients except ghee/butter and leave it aside for about 3 hours.
2. Mix ghee/butter (if suet is not mixed with the minced meat) and make small meat balls.
3. Thread each meat ball through a skewer. With a wet hand flatten the grounded meat in a thin layer around each skewer.
4. Put the Seekh Kabab on very low heat of coal fire or in an oven. Periodically turn skewer, until the kabab are light brown.
Do not over grill/brown the kabab.