Grilled Spiced Flatbread Kababs

1. Blend the Spices

Blend the chopped onion, garlic, ginger, black peppercorns, cloves, cardamom seeds, green chili if using, ground nutmeg, ground cinnamon, and lemon juice in an electric blender until smooth.

2. Roast the Chickpea Flour

Heat a dry iron skillet or griddle over medium heat and add the chickpea flour. Stir continuously until it turns two to three shades darker.

3. Combine Ingredients

In a large bowl, combine the ground chuck, chopped Chinese parsley, the blended spice paste, ground cumin, ground coriander, salt, cayenne pepper if using, and the roasted chickpea flour. Mix thoroughly to ensure all ingredients are evenly distributed. Refrigerate overnight if possible.

4. Preheat and Prepare

About 45 minutes before cooking, remove the meat mixture from the refrigerator to bring it to room temperature. Preheat the broiler. Line a 10-by-15-inch baking tray with foil and brush it with some of the melted butter.

5. Mix in Egg

Mix the beaten egg into the meat mixture to help bind everything together.

6. Spread Mixture and Broil

Spread the meat mixture evenly on the prepared baking tray, about 1/3 to 1/2 inch thick. Brush the top with the remaining melted butter. Place the tray under the broiler, about 3 to 4 inches from the heat source. Broil for 15 to 20 minutes, basting occasionally with the juices using a bulb baster, until a golden-brown crust forms.

7. Cut and Serve

Remove the tray from the broiler and let cool slightly before cutting the kababs into 1.5 to 2-inch squares. Serve with raw onion rings and fresh green chutney.