Indian Style Sheekh Kabab

In a large bowl mix ground lamb onions mint cilantro ginger paste and chile paste. Season with cumin coriander paprika cayenne and salt. Cover and refrigerate for 2 hours.

Mold handfuls of the lamb mixture about 1 cup to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.

Preheat grill for high heat.

Brush grate liberally with oil and arrange kabobs on grill. Cook for 10 minutes or until well done turning as needed to brown evenly.