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INGREDIENTS
1 lb. of ground chuck steak
2 tsp. salt and 1/2 tsp. of black pepper
2 tbs. of grated fresh ginger root
1/2 tsp. ground cardamom
2 cloves of garlic crushed
1/2 tsp. ground cumin
1 tsp. chili powder
1 tsp. turmeric
1 onion grated
1 hand full of cilantro leaves
1 tsp. ground coriander

FOR GLAZE

salt and pepper
1 tsp. fresh ginger root grated
1 garlic clove crushed
1 1/2 tbs. honey
1 1/2 tbs. tamarind paste

DIRECTIONS
Place the ground steak and all spices in a food processor
Pulse until combined
Divide into 8 equal sized portions
With wet hand mold each portion around separate skewers (shaping into sausages about 8 inches long)
Put into refrigerator for about 20 mins. for them to set up
Grill over medium hot grill turning every 2 mins. or so until well browned ( slight pink color on the inside for about 8 to 10 mins is usually sufficient)

*  Can be made a day ahead of time and kept in refrigerator

For Glaze
Combine all ingredients in a food processor
If tamarind paste is not available in the Middle Eastern aisle, you can use tamarind pulp

*  Substitution for tamarind fruit could be mandarin or orange fruit