In a large bowl, combine the Lamb Mince with very finely chopped or grated Onion, minced Ginger-Garlic Paste and finely chopped Green Chilies.
Add chopped Coriander Leaves, Ground Cumin, Ground Coriander, Garam Masala, Kashmiri Red Chili Powder, and a good pinch of Salt.
Stir in a squeeze of Lemon Juice and 1–2 tablespoons of Besan (Gram Flour) to help bind the mix; finish with a tablespoon of softened Ghee for richness.
Mix and knead the mixture vigorously for 3–5 minutes until it becomes sticky and holds together; cover and refrigerate for 20–30 minutes so the flavors meld and the mixture firms up.
Divide the mixture into even portions and press each portion firmly onto metal or soaked wooden Skewers, shaping into long cylinders about 1–1.5 inches thick.
Preheat a grill, broiler, or heavy skillet until very hot. Cook the skewers, turning occasionally, until evenly charred and cooked through (about 8–12 minutes), basting once or twice with a little more Ghee toward the end for shine and flavor.
While the kebabs cook, make a cooling raita: whisk together Plain Yogurt with a pinch of Roasted Cumin Powder, chopped Mint Leaves, minced Garlic, grated Ginger, finely chopped Green Chili (to taste), a squeeze of Lemon Juice and salt to balance.
Quickly slice the Red Onion and cut the Lemon into wedges; toss the onion with a little Chaat Masala and a squeeze of lemon for a sharp, tangy garnish.
Serve the hot seekh kebabs straight from the skewers with the cumin-mint raita, the chaat-mashed onions, extra lemon wedges, and extra chopped Coriander Leaves if desired.
