In a large bowl, use your hands to mix well all the ingredients except for the chili and oil. To test for salt, place 9-inch skillet (or non-stick pan) on medium high heat; when hot, add a teaspoon of oil with a dollop of the meat mixture. Accordingly adjust meat mixture for salt.

Using your kitchen shears, finely chop green chili directly into meat mixture (or add chili flakes if that’s what you're using). Use a spatula to mix well. (You can also use gloves, as the chili may burn your bare hands.)

Wipe your skillet dry and ensure it is cool. Coat the bottom of the skillet with 1 tablespoon of oil.

Using your hands, spread the meat mixture at the bottom of the skillet in one even layer.

Place skillet on medium high heat. When the meat starts to cook, use your spatula to divide the meat mixture into 1- to 2-inch strips.

As you hear the meat starting to sizzle, gently flip each kebab strip (you’ll note that the kebabs are slightly golden on one side) with a spatula.

Add another tablespoon of oil. Allow the other side to cook till golden.

Serve with rice, bread mast o khiar , or enjoy as is. Adorn with lots of fresh herbs.