In the kitchen:

• Soak skewers in water for 20 minutes.
• Grind Dry rub ingrediants in a mixer into powder form.
• Combine minced mutton with the Dry rub and all the remaining ingredients in a large bowl.
• Divide the mix into 4 and mold the mix around each skewer so they are all even.
• Set aside and allow to marinade for 1 hour in the fridge.

At the barbecue:

• Preheat grill to 200°C for 15 minutes with the lid down.
• Place the kebabs over direct heat. Close the lid and cook for 4 minutes per side.
• Check with a thermometer and when the mutton skewers reaches a core temperature 70°C its cooked.
• Serve Sheek kebabs with green chutney and onion relish.