Ingredients:

• 1 kg fresh chicken, finely minced
• Onion rings for garnishing
• Marinade:
• 2 tbsp – Garlic paste
• 2 tbsp – Ginger paste
• 2 eggs
• Juice of 2 limes
• 2 medium potatoes, boiled
• 2 onions, ground to a paste
• 2 tbsp – paste of fresh Mint leaves
• Salt to taste
• Dry masala: 1 tbsp Coriander seeds
• 1 tbsp whole Jeera (cumin)
• 5-6 whole Red Chillies

Method:

1. Grind all the dry masalas together. Keep aside.
2. Combine all ingredients for the marinade, the ground dry masalas and the minced chicken.
3. Mix well, marinate for at least one hour.
4. Heat water in a large pan.
5. Mould the sheekh kebabs on wooden sticks.
6. Slowly remove the kebabs from the sticks by gently sliding them out and into the pan of boiling water.
7. Do this with all the kebabs.
8. Boil until the water evaporates.
9. Do not stir the kebabs.
10. Just before serving, heat oil in a frying pan and shallow fry the kebabs till browned.
11. Sprinkle lime juice over the sheesh kebabs.
12. Garnish with onion rings and serve with mint yoghurt chutney.