Take 11/2 lb of ground beef or ground lamb, put it in a bowl, and set it aside.

In a blender or food processor, chop finely one bunch of cleaned green onions, one bunch of washed cilantro, and 1/2 of a green bell pepper. You want the mix to have the consistency of paste or else you will have chunks of ingredients sticking out of the kabob and the small pieces will burn upon frying. Take the mix out of the food processor and into a clean medium sized bowl. To the mix, add 1 tablespoon (tbsp) of finely chopped garlic and then add the meat to this bowl.

Mix the ingredients together well and then add 3 tbsp of ground cilantro seeds, 3 tbsp of cumin, and 2 tbsp of coriander.

Add the chicken broth and the salt

Add the chilli pepper to the food processor and crush until made powder, make sure you take the seeds off when you clean it before putting in the food processor

When all of the ingredients are mixed well into the meat, it should be soft but not sloppy. If it is, then add a little bit (1tbsp) of all purpose flour. Do not add too much flour or it will ruin the taste.

In a frying pan add 1 cup of vegetable oil and put on medium heat. To make the kabobs uniform, take enough mix to make a ball, the press the ball and make into a patty. Do not make them too thick or they will not cook inside.

Once cooked on one side, flip and cook the other, once done, pat dry with paper towel to dry the excess of oil.