Soak 8 Wooden skewers in warm water for 20 minutes.
Heat the Ingredients Cardamom, cloves, Pepper corns, cinnamon sticks, Fennel seeds ,Shahi Jeera, Mace, Bay Leaf , Star aniseed, Dry Rose petals in a dry pan, over low heat, until fragrant, about 1 to 2 minutes.
Prepare the marinade by adding the spices to apestle and mortar and grinding to a fine powder.
Now add the cubed meat, Hung yogurt, Turmeric powder, Chilli powder, Grinded powder,oil, salt and Ginger Garlic paste into a large bowl and mix it together well, then cover. Allow to marinade for at least 2-3 hours,preferably overnight.
Place the lamb kebabs over hot coals and grill, turning regularly until the meat is cooked through.
Thread the meat onto skewers, and grill on high for 8-10 minutes each side, until cooked through. If you’d like, you can alternate the meat with vegetables such as bell peppers, onions and cherry tomatoes, or you can add them to the kebab raw afterwards.
How to serve:Serve with Pita Bread, onions, Truss tomatoes, Garlic Sauce, Mint dip,saffron rice and vegetable salad.