In a large mixing bowl, combine the minced meat, chopped onion, green chilies, ginger paste, garlic paste, coriander powder, cumin powder, red chili powder, garam masala powder, and salt. Mix well to combine.

Allow the mixture to marinate in the refrigerator for at least an hour.

Preheat the grill to medium-high heat.

Take the bamboo skewers and soak them in water for 30 minutes.

Take a small portion of the meat mixture and shape it into a long cylindrical shape around the bamboo skewer. Repeat the process for the remaining meat mixture.

Brush the kebabs with vegetable oil and grill them for 8-10 minutes, turning occasionally, until they are cooked through and slightly charred on the outside.

Serve the hot and juicy seekh kebabs with mint chutney and onion rings.