Beef Seekh Kebab

Finely chop the onion, transfer it to a sieve, and squeeze out the juice well so the mince doesn't turn watery. Mince the ginger, garlic, green chili, and cilantro.

In a bowl, combine the ground beef, onion, ginger, garlic, green chili, cilantro, cumin, coriander, garam masala, ground red pepper, black pepper, salt, and lemon juice. Knead with your hands for 5–7 minutes until the mixture becomes sticky and well combined.

Cover the bowl and chill the mixture for 30 minutes — a cold, well-kneaded mixture holds together better on the skewers.

Heat a charcoal grill to high heat. Oil your palms, take a portion of the mince, and mold it tightly around a metal skewer into a long cylinder about 3 cm thick, tapering the ends. Repeat with the remaining mince.

Place the skewers over the heat and grill for 10–12 minutes, turning often, until the kebabs are evenly charred, cooked through with no raw center, and reach an internal temperature of at least 71°C (160°F).

Remove the seekh kebabs from the grill, brush lightly with the remaining oil, and let rest for 3 minutes. Serve hot with lemon wedges, fresh onion, and mint chutney.