Pakistan's skewered kabab, seekh kabab, is made by hand-pressing a spiced mince mixture onto skewers without using a binder like egg or flour. This delicate technique takes real skill; the resulting dairy-free, low-carb skewers are also enjoyed at the breakfast table.
Knead the ground beef with the grated onion, garlic, ginger, green chili, coriander, cumin, black pepper and salt until smooth.
Chill the mixture for 20 minutes; cold mixture sticks to the skewers more easily even without a binder.
With damp hands, press the mixture onto flat metal skewers into a long, thin cylinder; since no binder is used, firm pressing is essential.
Grill over high heat, turning the skewers until browned on all sides, and squeeze lemon juice over them before serving.
Do not try to shape the mixture onto the skewers before it has chilled; warm mixture won't stick and will fall apart on the grill.
If the mixture keeps sticking to your hands, wet them with cold water; this is a traditional trick that makes shaping easier without adding a binder.
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