Minced meat is placed in a deep bowl, add red and black pepper, cumin, the oil, baking powder, baking soda and salt. In a food processor to grind the red onion and garlic and add to the minced meat. Minced meat is kneaded for about 20 minutes and left for 30 minutes in a refrigerator. Formed into meatballs, with a length of 10 cm and a thickness of about 1.5 cm. Finished meatballs allowed to stay overnight in the refrigerator, covered with a clear foil. Bake in very hot and well oiled BBQ. * Optional add cayenne pepper to the minced meat. * kebapchetata bake briefly to retain their succulence.