In a bowl mix together mince, cloves of garlic, salt, chopped onions, parsley chopped, coriander powder, cumin seeds, all spice powder, crushed red chili, ginger and black pepper powder.
Mix well and chop again in chopper.
Soak shahslik sticks in water for 30 minutes.
Make small balls from the mince mixture and thread on the shashlik sticks then shape in small long kabab.
Refrigerate for 30 minutes and fry in a grill pan or frying pan with oil.
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