Start by adding your tomato, onion and green chillies into a food processor. Pulse this until these ingredients are finely chopped, you don't want to grind them into a paste, just until they are finely chopped.

Once chopped, use your hands, or a muslin/cheese cloth, to squeeze the liquids out of this mixture. Add this into your minced meat, a long with all the seasonings. Mix all this until well combined.

Cover this meat, then leave in the fridge to marinate for at least 1 hour, overnight is best.

About 10 minutes before you're ready to cook your kebabs, turn your grill/broiler onto medium heat. If you want to bake, air-fry or pan-fry these instead, I've included how to do this above in this blog post.

To get the seekh kebabs shapes, you need kebab skewers. These are metal and are thicker than regular skewers. If you don't have these, that's fine. Just wrap a few wooden skewers, or chopsticks, with some tinfoil.

To form the kebabs, use slightly oiled hands and form the meat around your skewers. Try not to make them too thick, they will take too long to cook in the centre. My kebabs were around 18cm long but you can make them as long or as short as you want.

Place these under your grill and cook until browned on both sides and fully cooked through. Make sure to flip them, so both sides can cook. The timing will vary, just keep and eye on them, it took around 6-8 minutes for me. Once cooked, I brushed them with some melted butter.

I also chopped an onion into 4 pieces, and cut square pieces of red pepper. I stuck these onto a skewer too, then grilled until they were nice and toasty. You don't need to do this, but it's nice to have on the side with the kebabs.

Once they have been cooked, take them off the skewers and dig in whiles they're still hot, enjoy!