Ingredients:

• 1 kg – fresh chicken, finely minced
• For garnishing – Onion rings
• For Marinade:
• 2 – eggs
• 2 tbsp – Garlic paste
• 2 tbsp – Ginger paste
• 2 – medium potatoes, boiled
• 2 – onions, ground to paste
• 2 tbsp – paste of fresh Mint leaves
• 2 – Lime (juice)
• salt – to taste
• For Dry Masala:
• 1 tbsp – Coriander seeds
• 1 tbsp – whole Jeera (cumin)
• 5 to 6 – whole Red Chillies

Method:

1. Grind all the dry masalas together. Keep aside.
2. Combine all the ingredients for the marinade, the ground dry masalas and the minced chicken.
3. Mix well and marinate for at least one hour.
4. Heat water in a large pan.
5. Mould the sheesh kebabs on wooden sticks.
6. Slowly remove the kebabs from the sticks, by gently sliding them out, into the pan of boiling water.
7. Do this will all the kebabs.
8. Boil, until the water dries out.
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.