Keema Kababu on a stick:
1 and a half pounds keema
1/2 tsp red chili powder
1/2 tsp crushed coriander seed
1/2 tsp ground cumin
1/2 tsp ground black pepper
1 tsp garlic powder
1/4 tsp crushed ajwain seeds
2 tsp rice flour or milk powder
Mix all the ingredients together.
Then take some of the mixed keema and shape it on a skewer, making the kabab shapes.. Do not put too much..Do not make it too thick because it will not cook inside and do not make it too thin as the kababs will bu hard and crunchy..
Repeat shaping with the remaining mixture..
On a medium heat stove place a large pan that can hold a skewer (I used a chapati pan), add some oil not too much, just a little bit of oil to help the kababs cook (may be a tablespoon or two of oil is enough). Once the oil is hot add the kabab skewers, leave some space between each skewer, do not overload them..Keep turning and cooking the skewers until they are evenly cooked both inside and out..
Once cooked, remove the skewers from the pan and repeat cooking the remaining skewers..
Serve the kababs with salad and ukwaju or any vinaigrette..
You can serve the kababs with the skewers or remove the skewers before serving.