Ingredients:

• Grind Together:
• 2 cups – Chicken kheema
• 1/2 tsp – Garlic paste
• 1/2 tsp – Ginger paste
• 1 tbsp – Vinegar
• 2 tbsp – chopped Fenugreek leaves
• 1/4 tsp – powdered black pepper
• 1/4 tsp – Garam Masala
• 2 tbsp – chopped Coriander leaves
• 1 tsp – finely chopped Green chillies
• some oil for brushing
• 1.5 tsp – salt

Method:

1. Cover and refrigerate the meat mixture to marinate for at least 2 hours.
2. About 25 minutes before serving, shape the meat mixture into long ‘tubes’ around the skewers (seekhs) and place the kababs on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray). If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly.
3. They should take 10-15 minutes to cook.
4. Brush them with oil and cook another 2 minutes.
5. Garnish with chaat masala, onions and the lemon.
6. Serve with a green chutney.
7. Oven Temp:375 F( 205 C)

Recipe courtesy of Trupti Shyam