Why don't homemade seekh kebabs ever taste like restaurant ones? Who can I speak to about replicating the real thing?

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I’ve tried at least 30 different seekh kebab recipes—playing with fat content, spice blends, cooking temps, smoking methods, binding agents - you name it—but I still can’t replicate the flavour and texture you get in top Indian restaurants or places like Dishoom, Regency Club, or Brigadiers in the UK.

I’m not a pro, but equally not new to cooking, and I’ve followed the classic formulas: lamb or beef mince with 20–30% fat, rested spice mixes, charcoal grilling, and even binding agents like gram flour or egg yolk. Still, the end result always tastes like a decent homemade kebab—never that bold, deeply savoury, smoky, almost emulsified restaurant quality. It's frustrating.

So I’m asking this community:

  1. Does anyone actually know how restaurants really make them?
  2. Are they using commercial spice pastes, pre-marinated meat from suppliers, or some industrial process we can't replicate at home?
  3. Is there a consultant, supplier, or chef I can speak to?

Any guidance, leads, or technical breakdowns would be massively appreciated.

Here's a picture of what kind of seekh kebab I'm talking about, since someone in the comments flagged in the comments that seekh kebabs (rightly) mean different things in different countries. https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQp5V49lv1xwg35SHWms0CZpnbb01YFvz3B4Q&s

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