Soak the wooden skewers in water for at least an hour before threading your kofta onto them.
Place the mince in a large mixing bowl, add everything else, then set to work to combine it all with your hands.
Take a teaspoon of the mixture, roll it into a ball and then flatten it. Heat a small pan and fry the mini patti until golden on both sides. Cool slightly, then taste it to check the seasoning. Some people like more salt, perhaps more chilli. Use a good squeeze of lemon juice to balance the richness of the meat.
Cover and chill for at least 30 minutes. To make the kofta, fill a small bowl with cold water, use this to wet your hands. Squeeze each portion to push out any air, then roll it into sausage shape and insert the skewer. Cover and leave in the fridge until ready to cook.
To cook- we will use a Weber gas grill BBQ, indirect heat for about 8 minutes each side then rest for 5 minutes under foil. Indoors, heat a griddle pan until smoking (extractors on!), oil the kofta lightly then place on the griddle, cook for about 8 minutes each side, use a sheet of foil over the pan to speed up the cook through.
