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In a chopper, chop ginger, garlic, and green chillies. Then add onions and pulse for a few seconds, leaving them chunky.
Drain any excess water from the onions using your hands or a cloth.
Add all the spices to the lamb along with the onion mixture and coriander. Mix well and let it sit for min an hour.
Light the charcoal and once evenly heated, start making the kababs.
You can grill them in oven or air fry or cook them in pan.
Take a ball-sized portion of meat and roll it with your hands onto skewers, twisting gently to prevent burning.cook until they are lightly golden and done