Heat ghee in a pan. Add sliced onions and saute them until golden-brown in colour and crisp in texture.
Now add all the ingredients to a large bowl and mix well to form a mixture or dough. Cover and refrigerate for an hour.
About 25 minutes before serving, shape the meat around the skewers and place the kebabs onto a grill over a drip tray or in a pre-heated oven (also on a drip tray). If cooking over a charcoal grill, you will have to keep rotating them so that they are brown and cook evenly. Cook for 15-20 mins at 220 degrees Celsius. Brush with ghee and cook for 2 minutes more.
Once done, garnish with chaat masala onions and lemon and serve with green chutney.