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A hot chicken kebab wrapped in a warm tortilla with cilantro chutney, marinated onions, and a crunchy roasted papad is the ultimate mouth pleasing meal this summer season!
A mixture of ground chicken and spices that are combined together and cooked various different ways. Feel free to grill, pan roast, or bake to perfection!

Chicken Kebab Ingredients
1 lb ground chicken
1 tbsp fresh grated garlic (double if you love spice)
1 tbsp fresh grated ginger (double if you love spice)
1 tbsp fresh grated green chilies (thai, serrano, or jalapeno peppers)
1/4 cup fresh chopped cilantro (stems and leaves)
5 tbsp dried chopped onions (key ingredient)
1/2 tbsp salt (I use 1/2 tbsp of Morton's iodized salt)
2 tbsp fresh chopped green garlic (optional) available in the freezer section at Indian Grocery Stores
1 tsp cumin/jeera seeds (optional)
1 egg (optional)
-Combine the kebab ingredients together and mix with a VERY light hand. Over mixing may cause the meat to toughen.

-You are now ready to cook the kebabs.

-Feel free to leave this mixture in the fridge for up to 3 days or cook immediately. (MY TIP: avoid adding salt if marinating)

-Heat oven to 375 degrees and prep the oven roasting pan. (MY TIP: I place water on the bottom of the baking tray, then place the rack, and then kebabs over it. It helps with cleaning and keeps the kebabs moist.)

-Form the kebabs into the shape of your choice and coat the outside with a generous amount of oil. To give you an idea I make them to be about the size of mini cucumbers. (feel free to make any shape you want)

-Place the shaped kebabs on the roasting pan and put the pan into the pre-heated oven.

-Cook for about 30 minutes (or until the internal temperature reaches 165 degrees). No flipping required.

-Remove from the oven and serve hot!

-Form the kebab mixture onto metal skewers THEN coat the outside with a generous amount of oil (if using wooden skewers be sure to soak them in water for 20 minutes before using)

-Once the grill is fired up, cook the kebabs until the internal temperature reaches 165 degrees.

-Once cooked remove from the grill, take the metal skewer off, and serve hot.

-Form the kebab mixture to the size and shape of your liking then coat the outside with oil.

-Heat a nonstick pan and then place the kebabs on the pan.

-Cook for about 12 minutes making sure you roll the kebabs in the pan to cook evenly. Feel free to cover with a lid/dome to reach an internal temperature of 165 degrees. Cooking time may vary depending on the size of the kebabs.

-Serve hot!

-Increase or lessen the garlic, ginger, and green chili measurement according to your spice level.

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