Before cooking (frying or grilling) any minced meat kebab, always refrigerate the kebab mixture at least one hour or overnight so that the meat mixture holds together and set properly on the skewers. If short to time, add one egg so that it holds the mix together.

According to Afghani tradition, pieces of fat are added to the kebab skewers to enhance the flavour.

Green skin of raw papaya is a common meat tenderizer. The next best thing if papaya is unavailable, will be yoghurt.

Grilling on a coal fire gives kebabs a nice smoky flavour.