Zesty Copycat Chicken Seekh Kabobs
Serving Size / Yield
- 1/2 lb. chicken
- 2 green onions, finely sliced
- 2 tsp. finely chopped coriander
- 1 tsp. diced fresh ginger
- 1 green chilli, finely diced
- 1 fresh garlic, minced
- 1/2 tsp. Fenugreek
- 1/2 tsp. Garam masala
Combine all the ingredients in a large mixing bowl. If the mix is too dry, add one tsp. of oil or one tsp. of flour if it gets too wet.
Preheat the grill to 392 degrees.
Wet hands to form the mince into lengths on two metal skewers. The kabobs should be about one inch thick.
Lay the skewered kabobs over a rack with a tray underneath to catch any liquid. Grill for 10 minutes or until the meat is thoroughly cooked and starts to brown on the outside. Turn them over regularly to make sure they cook evenly.
Serve the kabobs on pieces of naan and top with sliced green onion and a sprinkle of cheese.