Mix the minced meat with all the vegetables mentioned above. Using a big knife chop all the vegetables and meat to make sure everything is nicely mixed and there are no big lumps.
Now add in the spice powders, garlic, chilli, salt and grated green apple. Mix everything well and keep it in the fridge for at least 2 hours. The longer the better, maximum 6-8 hours.
Before grilling, heat the pieces of charcoal till they are nice and red using a gas flame, you can use a bbq net or place them directly on the flame.
Once the charcoal is red, take a heavy cast iron wok and line the inside with aluminium foil. Place the smokey charcoal in the wok and place the wok on the gas on medium-high flame.
Now take the mince out of the fridge and using cold hands, stick it to the metal or wooden skewers. Make sure there are no gaps and the meat is sticking to it. If the meat is not sticking then add the breadcrumbs to it.
Now place these skewers on the wok and grill it for 12-15 minutes. Baste the kebabs with a little bit of oil if you wish.
Once they are nice and brown, let them sit for 2-3 minutes and then serve them with lavash bread, onion and a generous sprinkling of sumac.