Preheat your oven to 450 degrees F when you are ready to bake the kebabs.

Into your beef, add coriander powder, cumin powder, cayenne pepper, salt along with the onion, ginger and garlic paste, mint, coriander and green chilli paste and melted butter. Be sure to squeeze the onions in your hands to drain its juice otherwise there will too much moisture in your beef and they won't stick to the skewer.

Mix with hand until everything is incorporated but don't overwork it.

Cover with foil and let marinate in refrigerator for at least an hour and up to six hours.

While kebab is marinating, make yogurt raita. Grind 2 tablespoon each of mint and coriander along with the green chilli in an electric grinder with a touch of water to make a paste.

Pour this paste into the yogurt.

Add water to get the desired consistency. If you like the raita more liquidy, add more water. Season with salt and keep aside.

To make the kebabs, preheat your oven to 450 degrees F.

Scoop out a big ball of the meat mixture and pierce it through the skewer. Working quickly but gently, spread the meat on the skewer with your hands.

Press you middle finger in a diagonal angle down the beef skewer to make the signature grooves on the kebab.

To grill the kebabs in the oven, place the rack in the upper third of the oven in a roating tin that has a grill on it (edit made per viewer suggestions).

Bake kebabs for 20-25 minutes, rotating as needed to brown the kebabs all around. If you find that your kebabs are getting dry, brush oil as needed. However, I don't think you will need to add oil because unlike the heat from an outdoor grill, the oven keeps the kebabs cooking in its own juices.

Once cooked, slide of the kebabs onto a plate and serve with raita and pita bread.

This makes 6 really big kebabs.

*Note: if the meat mixture is too moist and doesn't stick to the skewer, add a few teaspoons of gram flour (besan). The flour will dry out the moisture. This tip was shared by a reader!