| • | Wash and cut the meat into small pieces.
|
| • | Crush cardamom seeds.
|
| • | Now grind them together finely.
|
| • | While chopping, add eggs, chopped onion and garlic, all the other spices, salt and oil.
|
| • | Go on mixing and side by side chopping, until a homogenous fine blended mince is formed.
|
| • | Mount the minced meat on as many iron skewers as may be desired.
|
| • | (It will depend on the length of each kabab, and its thickness, generally 8 inch to 10 inch long 'kababs' of about 1inch diameter are made).
|
| • | Now roast the 'kababs' on live wood-charcoals, positioned in a rectangular iron open fire box, or in an electric oven or earthen oven.
|
| • | The skewers should be turned frequently, so that the kabab roast equally on all sides, to a dark brown colour. |
