In a dry heated pan, add your coriander and cumin powder and toast these for 2 mins. Ensure you stir preventing the powder from burning. Set aside and allow to cool.
Add your minced meat to a large bowl and loosen the mince with your hand.
To a food processor, add your onion, fresh mint and coriander and chillies. Pulse these to a coarse mixture but ensure it doesn't become a blended paste. Remove the pulsed mixture and drain the excess moisture using your hands. Place the dried mixture into the bowl with the meat.
Add the remaining ingredients (excluding oil) to the bowl and mix well. Tip: use gloves to mix. Mix until everything has been fully integrated and you're left with a play-dough/plasticine mixture.
Set aside, and in a pan, heat up oil on medium heat.
Pop your gloves back on or using bare hands, put a little oil on your hands and shape your seekh kebabs into oval mini sausage shapes. Do this until all the mixture has been used up.
Add these to your heated oil pan allowing them to sear for a few mins and then flip them over. Ensure the pan isn't crowded. Cook these based on how well done you want these, typically 10 mins based on the thickness of the kebabs. Set these aside on a kitchen towel plate.
Put your grill on and place your pan fried kebabs under the grill. After a few mins, turn the kebabs so all sides catch the heat of the grill.
Remove and serve up with condiments/sides of your choice then enjoy!
