Gluten-Free Chicken Seekh Kebabs

Instructions

1. 1In a large bowl, combine the about 450 g of ground chicken, 2 tablespoons of gram flour, 1 tablespoon of ginger-garlic paste, 1 teaspoon of green chilies (finely chopped), 2 tablespoons of cilantro (chopped), 1 teaspoon of garam masala, 1/2 teaspoon of cumin powder, 1/4 teaspoon of red chili powder, and 1/2 teaspoon of salt.
2. 2Mix all the ingredients together thoroughly with your hands until everything is evenly distributed. Cover the bowl and let the mixture marinate in the refrigerator for at least 30 minutes.
3. 3Lightly grease your hands with a little of the 1 tablespoon of oil. Divide the marinated chicken mixture into 4 equal portions. Shape each portion onto a skewer into a long, sausage-like kebab.
4. 4Heat a grill to medium-high heat (around 204.4°C or 200°C) or a large non-stick skillet over medium-high heat. If using a skillet, add a small amount of the 1 tablespoon of oil to coat the bottom.
5. 5Place the shaped kebabs on the hot grill or in the hot skillet. Cook for about 8-10 minutes per side, turning occasionally, until the kebabs are cooked through and have a slightly charred exterior. The internal temperature should reach 74°C.
6. 6Remove the kebabs from the heat and let them rest for 5 minutes before serving. This allows the juices to redistribute, making them more tender.
7. 7Serve the chicken seekh kebabs hot. They are delicious served with lemon wedges.

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