Toast coriander seeds, cloves, and cardamom pod in a skillet over medium-low heat until fragrant, 3 to 5 minutes. Let cool, then grind.
Preheat grill to medium-high. Using your hands, combine all ingredients (except bread and chutney). For each kebab, shape 1/3 cup mixture into a 5-inch log; slide a skewer through center. Grill until cooked through, about 4 minutes per side. Serve with bread and chutney.