In India these kebabs are sometimes roasted in a tandoor (a clay oven), with incredibly juicy results. Given that tandoors are not everyday equipment in American households (not yet, at least), I have created a skillet-friendly version, yielding equally addictive results. The Cream of Wheat gives these cigar-shaped kebabs a delectable crunch, and the spicy-hot flavors find solace blanketed under the cooling yogurt sauce.