Tikka Boti Shish Kebob Burns Road

1kg beef undercut tenderloin flank or
1kg goat leg cubes
1tb.sp ginger paste
1 tbsp garlic paste
2 tb.sp raw/ripe papaya paste
1 tsp Heldi pd
3 tb.sp oil/ghee
3 tb.sp lemon juice
1 1/ 2 tb.sp red chilli powder
1 tb.sp salt
1 tbsp Garam Masala powder
1 / 2 tb.sp Corriander powder
1 tsp cumin powder
1/4 tsp kabob Chini pd
1/2 tsp jyfal powder
1/2 tsp  javetri powder

ADDITIONAL GREEN MASALEH FOR EXTRA TASTE.
MAKE PASTE
2 big green chillies
3 tb.sp yogurt
1/2cup oil/ghee
5 tb.sp Green Corriander
3 tb.sp Green mint
3/4 tbsp crushed black pepper

Method
Apply papaya paste on meat.  Keep aside for 30 minutes.
Mix all other spices.  Apply on meat and papaya mixture. Add 2 tb.dp ghee or oil.  Keep a side at room temperature for 2 hours.

To make it more tasty.
Add additional green masala paste. Let it sit more 30 minutes.

Bake or bbq 375F

Will be ready in 5 to 10 minutes. 

Turn in every 1 minute to check.