In the kitchen:

• Add the dry rub ingredients into a pestle and mortar and grind to a powder.
• In a mixing bowl combine the mutton mince all the ingredients and the rub ingredients finally check for seasonings.
• Divide the mix into 8 and mold the mix into patties so they are all even.
• Set aside and allow to marinade for 1 hour.

At the barbecue:

• Prepare the barbecue for a medium direct heat approx 190°C. If using a charcoal barbecue, you need ¾ chimney starter of lit briquettes.
• Preheat your grill with griddle for 10 minutes with the lid closed.
• Place the kebabs over a direct heat for 8 minutes per side cooking with the lid on using a fish slice to turn.
• Check with a thermometer and when the mutton reaches a core temperature 70°C its cooked.
• Serve hot with green chutney and onion relish.