Make the kebab mix. Mix the beef mince, onion, garlic, ginger, chillies, coriander, mint, spices and 1 tsp fine salt in a large bowl using your hands until everything is evenly distributed.

Add the egg whites and gently mix until combined (see tip). Cover the bowl and put in the fridge to rest for at least 3 hrs or ideally overnight. This is crucial as it helps the proteins firm up and deepens the flavours. A cold mixture will also stick to the skewers better.

If using bamboo skewers, soak them in cold water for 30 mins. To assemble, using damp hands, grab a generous handful of the mixture (about 80g) and mould it firmly around the skewer in a sausage shape 12-15cm long. Press firmly and evenly, making sure there are no gaps, then set aside on a plate. Repeat until you’ve used up all the mixture.

Heat a large griddle pan over a high heat (or you can cook over hot coals on a barbecue). Brush the kebabs with a little oil and cook for 4-5 mins per side (you may need to do this in batches), brushing them with a little more oil once turned. The outside should be lightly charred and the inside just cooked through. Avoid pressing down and let them colour naturally. Remove to a serving plate and sprinkle over the chaat masala. Slide the meat off the skewers and add the chutney, raw onion rings and lemon wedges for squeezing over and a sprinkle of chilli powder. Serve with yogurt and flatbreads on the side, if you like.