In the kitchen:

• Grind Dry rub ingrediants in a mixer into powder form.
• Grind ginger and garlic in a mixer into a paste.
• Grind green chillies in a mixer into a paste.
• In a mixing bowl combine all the ingredients.
• Add the mutton and allow to marinate for 1 hour.

At the barbecue:

• Preheat grill to 200°C for 15 minutes with the lid down.
• Place the mutton chops over direct heat. Close the lid and let it cook for 4-5 minutes.
• Once you have seared the muton, move it over indirect heat and close the lid to cook for 4 to 6 minutes.
• Check with a thermometer and when the mutton reaches a core temperature 70°C its cooked.
• Serve Burra kebabs with green chutney and onion relish.