In a mixing bowl, combine all the ingredients including the roasted besan. Mix thoroughly with your hands for 3–5 minutes until the mixture becomes sticky and well combined.

Cover the bowl and refrigerate for 30–60 minutes to allow the flavors to meld and make shaping easier.

Wet your hands and shape the meat onto skewers, or form into long sausage-like logs if not using skewers. Keep the thickness even.

Preheat your gas grill on medium-high heat and lightly oil the grates.

Grill the kababs, turning occasionally, for about 8–10 minutes until cooked through and charred. Keep the lid closed as much as possible for better smokiness.

(Optional) For a deeper smoky flavor, use the Dhungar method:• Place cooked kababs in a dish.• Heat a small piece of coal until red-hot, then place it in a foil cup in the middle of the kababs.• Drizzle ½ tsp oil or ghee on the coal and cover the dish tightly for 2–3 minutes to absorb the smoke.