Chicken Seekh Kebab Wraps (Shellfish-Free)

Instructions

1. 1In a large bowl, combine the about 450 g ground chicken with the 1/2 medium onion (finely chopped), 1 tbsp ginger-garlic paste, 1 small green chilies (finely chopped), 2 tbsp cilantro (finely chopped), 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 tsp garam masala. Mix everything together thoroughly with your hands until well combined.
2. 2Divide the chicken mixture into 4 equal portions. Shape each portion into a long, cylindrical kebab, about 15.24 cm long, around a skewer. If you don't have skewers, you can shape them freehand.
3. 3Preheat your grill to medium-high heat (around about 205°C or 200°C). Place the shaped chicken kebabs on the grill. Cook for 10-12 minutes, turning occasionally, until the kebabs are browned on all sides and cooked through. The internal temperature should reach 74°C.
4. 4While the kebabs are grilling, gently warm the 4 parathas. You can do this in a dry skillet over medium heat for about 1-2 minutes per side, until they are soft and pliable.
5. 5Carefully remove the cooked chicken kebabs from the skewers. Place one warmed paratha on a flat surface. Lay one chicken seekh kebab on the paratha, drizzle with some of the 1 cup yogurt sauce, and then wrap the paratha around the kebab.
6. 6Repeat step 5 for the remaining 3 kebabs and parathas. Serve the chicken seekh kebab wraps immediately.

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