Step 1

Preheat a small skillet over medium heat. Toast the cumin and coriander seeds until the seeds have darkened, one to two minutes, stirring frequently. Cool completely. Then, in a spice grinder or using a mortar and pestle, grind the seeds to a powder.

Step 2

In a large bowl, combine the ground beef, onion, jalapeno, garlic, ginger, cilantro, mint, salt, pepper, garam masala, ground cumin and coriander seeds. Mix well. Cover and refrigerate the meat mixture for one hour.

Step 3

Form the mixture into nine logs. (Each should be 4 to 5 inches long.) Thread the meat onto skewers. Editor's Tip: Skewers with flat stems will hold on to the meat better than round ones. Make sure to soak wooden skewers in water before using.

Step 4

In a large skillet, heat the oil over medium-high heat. Add the kabobs to the skillet, spacing them 1/2 inch apart. Cook until browned and crispy on the edges and the meat is cooked through, two to three minutes per side. Repeat with the remaining kabobs. Transfer to a paper towel-lined plate to drain. Serve immediately.