Indian-Style Meat Kebabs
For the tomato sauce: Cut an "x" on the bottoms of each tomato and add briefly to boiling water. Drain, rinse under cold water and peel off skins. Cut the tomatoes into quarters, remove the seeds and cut the flesh into cubes. Peel the onions and finely chop.
Heat the oil in a saucepan and sauté 2/3 of onions. Peel 4 garlic cloves and press in a garlic press into the onions. Add 3 teaspoons coriander, 2 teaspoons cumin and the chili powder to the onions and sauté briefly. Add the diced tomatoes and pour in the vegetable broth. Simmer over medium heat about 10 minutes.
Season the tomato sauce with salt, pepper and cayenne pepper and keep warm. Cut the green pepperoncini in half lengthwise and scrape out the seeds. Rinse the pepperoncini halves and mince. Place in a bowl with the ground meat. Peel the ginger, finely grate and add to the meat mixture. Peel the remaining garlic and press in a garlic press. Add the lime juice, the remaining onions, coriander and cumin and mix well. Season with salt and pepper.
Shape the meat mixture into 20 logs about 7 cm (approximately 2 3/4 inch) long. Shape each log around a wooden skewer and press firmly to adhere. Cook the kebabs on a hot grill until browned, turning occasionally. Serve with tomato sauce.