Chicken Reshmi Kabab

• (Oven temp: 375 F- 205 C)
• Grind Together
  • 2 cups: Chicken keema
  • 1/2 tsp: Garlic paste
  • 1/2 tsp: Ginger paste
  • 1 tbsp: Vinegar
  • 2 tbsp: Chopped fenugreek leaves or 2 tsp: dried
  • 1 1/2 tsp: Salt
  • 1/4 tsp: Powdered black pepper
  • 1/4 tsp: Garam masala
  • 2 tbsp Chopped coriander leaves
  • 1 tsp: Finely chopped green chillies
  • Some oil for brushing

1. Cover and refrigerate the meat mixture to marinate for at least 2 hours.
2. About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place the kababs on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray).
3. If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly. They should take 10-15 minutes to cook.
   Brush them with oil and cook another 2 minutes.
4. Garnish with chaat masala, onions and the lemon and serve with a green chutney.