I made these for my Ramadan meal prep so you can watch me make them in the video below.

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In a medium sized bowl put the minced beef, ginger, garlic, salt and spices.
Put the onion in the food processor and pulse a few times till it is finely chopped but not minced. Empty out into a cheese cloth or strainer and squeeze out as much water as you can. Add this to the bowl.
Next, process the green chili and cilantro till finely chopped. Add this to the bowl as well and mix everything well. Refrigerate for at least 30 minutes.
When ready, take a skewer, wooden spoon or chopstick and use that to form the shape signature of seekh kababs. To do this, wet your hands with water, take a tennis ball sized chunk of meat and form an oblong shape around the skewer. Slide the kabab onto a plate and continue to shape the kababs with the same skewer till the meat runs out. You should get about 18 kababs.
Heat a cast iron skillet on medium high heat and add the oil to it. Pan fry the kababs till browned and cooked through about 5-6 minutes. You want a good sear.
Drain on a paper towel and serve with a raita, tamarind chutney and or sliced onions and cucumbers.

You can bake these kababs too but my husband finds that seekh kababs are much juicier when pan fried or grilled. If you do bake them, add 1 tablespoon of oil to the beef mixture and then form the kababs as above and then bake in a 400°F/204°C degree preheated oven for 25 minutes.

Seekh Kababs