Cover and refrigerate the meat mixture to marinate for at least 2
hours.
About 25 minutes before serving, shape the meat mixture into long
'tubes' around the skewers (seekhs) and place the kababs on to a grill
over a drip tray, or into the pre-heated oven (also on a drip tray).
If cooking them over a charcoal grill, you will have to keep
rotating them so that they brown and cook evenly. They should take 10-15
minutes to cook.
Brush them with oil and cook another 2 minutes.
Garnish with chaat masala, onions and the lemon and serve with a
green chutney.