Now add cashew paste, fresh cream, egg yolk and add required amount of besan so the meat binds well. Add required salt and set it in refrigerator for minimum 1hour and max 4hrs.

Now skew the kebabs in a skewers and roast it on a charcoal grill untill completely cooked and brown. Keep oiling kebabs as required.

Once cooked, remove the kebabs and serve with lemons and curd mint chutney.

Note: You can use single meat as well.