Chicken Kebabs

These kebabs are full of flavor with Indian spices.  You can serve them as a meal or as an appetizer.



In a stainless steel pan dry roast the following spices:
2Tbs coriander seeds
4-5 dry chilies broken (or to taste)
1 tsp black peppercorns

Roast until fragrant (careful not to burn).  Then transfer into another dish  and let the spices cool down.  Once cool grind in a spice grinder to a fine powder.  Combine with the other dry spices below.


Dry spices:
Blend together the roasted spices that were ground earlier,  3tsp mango powder,  2 tsp garam masala, 1Tbs of ground unroasted coriander seeds and salt to taste.  
Note: If mango powder is not available to you, substitute some lime juice (about half a lime) and add some breadcrumbs if the meat mixture has too much moisture to make the Kebabs.





Meanwhile saute' one large onion until carmelized.  Let carmelized onions cool down and grate 2Tbs of garlic, 2Tbs of ginger and finely dice 2 serrano chilies.    





2lbs of ground lean meat chicken and 1/4 beaten egg or egg beaters white egg whites









Mix all the ingredients together and allow meat to marinate in fridge for 30 minutes or more.    Once meat is marinated added 1/4 cup finely chopped mint leaves.  Then take a small amount of the meat mixture and fry it to see if there was enough seasoning before making the kebabs.







Form the Kebabs around a wooden skewer.  I soaked my skewers in water for 1 hour prior to baking.  Flatten the meat down so they will cook through faster.

Broil for 5 minutes on each side turning once.






Serves 4-6 people.  Enjoy.

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