Seekh Kabobs

Kabobs are one thing you will almost always find in my freezer, I usually make them from 3-4 pounds of meat at a time and freeze them and keep them in ziploc bags for when I don't feel like cooking. Ideally they are grilled but you can also throw them in the pan and give them a sear while covering them so they don't dry out. Seekh kabob is traditionally made from ground beef or lamb but I've tried them with chicken as well. You can increase or decrease all these quantities according to personal preference but I find these to work for us (at least my 2 year old doesn't complain :D). You'll need:

2 lb ground beef (for seekh I do ask the butcher to run it through the machine twice)
1.5 onion
3 green chilies
1/4 bunch cilantro
2 tbsp ginger
2 tbsp garlic
5 tbsp melted butter
1 tsp ground cumin
1 tbsp red chili powder
2 tsp garam masala (see last post)
salt

I usually throw the onion, green chilies and cilantro in a food processor and blend until smooth (I like a seekh kabob with a fairly uniform texture but this is personal preference and you can certainly finely chop all of these instead). Combine all the ingredients and mix really well. I do keep in the fridge overnight I think it gives the all the flavors a little time to incorporate well into the meat and it is easier to form into kabobs (seekh kabob are usually formed in a cylindrical shape rather than round patties). These freeze well, or you can throw them on a grill or pan sear them. Enjoy with preserved thinly sliced onions (just onion in vinegar) and you may also garnish them with freshly chopped cilantro. Serve with naan and yogurt (raita) or basmati rice.