• Warm a skillet over medium heat. Add the whole coriander seeds, cumin seeds, and fennel seeds; toast for 5 minutes over medium heat. Transfer the seeds to a spice grinder and process until fine. Set the spices aside.
• Option 1: Dice the vegetables and add them directly to the mixing bowl.

  Option 2: Add the onions, garlic, ginger, green chiles, and cilantro to a food processor or blender and process until smooth.
• Place the ground beef in a mesh strainer and use your hands to press out any excess water. Then, transfer the meat to a large mixing bowl.
• Add the reserved ground spices, onions, garlic, green chiles, cilantro, garam masala, kosher salt, Kashmiri chili powder, red pepper flakes, and ghee to the ground beef and mix to combine. Knead for 5 minutes until it is tender and the meat is stringy.
• Cover the beef and refrigerate for 30 minutes.
• Remove the ground beef mixture from the refrigerator. Hold a metal skewer with one hand and form a palm-size amount of beef onto the skewer using your other hand; be sure the meat wraps around the entire skewer with no spaces or cracks.

  Dip your hand in ice water to smooth the meat onto the skewer. Repeat with the remaining ingredients until all the skewers are loaded.

For the Oven:

• Preheat the oven to 450℉ (232℃). Line a rimmed baking sheet with parchment paper and set the skewers onto it. Bake for 20-25 minutes, rotating the kabobs every 10 minutes to ensure even cooking.
• Slide the kabobs off of the skewers an onto a serving plate. Let them rest for 10 minutes before serving with raita and fresh bread.

For the Grill:

• Remove the grates from your gas grill and set them aside. Adjust the burners to high heat for 10 minutes to preheat the grill before adding the kabobs.
• Set the skewers on the grill over high heat. Cover and cook for 6 minute. Then, flip the kabobs and cook on high heat for another 6 minutes.