Chicken Reshmi Kabab

Ingredients:

(For the kabab):
Chicken keema - 2 cups
Garlic paste - 1/2 tsp
Ginger paste - 1/2 tsp
Vinegar - 1 tbsp
Garam masala - 1/4 tsp
Powdered black pepper - 1/4 tsp
Fenugreek - 2 tbsps (chopped leaves)or 2 tsp (dried)
Salt - 1 1/2 tsp
Green chillies - 1 tsp (finely chopped)
Some oil for brushing

(For the garnish):
Lemon wedges - 4.
Onions - rings of two small onions.
Mint sauce - a small bowl (previously prepared).

Preparation:
1. Mix all the ingredients of the meat mixture (kababs) listed above, except for the oil.
2. Cover the mixture and allow to marinate for another 2 hours in the refrigerator.
3. Approximately half an hour before serving, take the mixture out of the refrigerator and shape into long 'tubes' around the skewers; now place these kababs onto a grill over a drip tray, or into the pre-heated oven (also on a drip tray).
4. If cooking them over a charcoal grill, you will have to keep rotating them frequently so that they brown and cook evenly. They should take 10 to 15 minutes to cook. Brush them with oil and cook another 2 minutes.
5. Garnish with onion rings, lemon wedges and mint sauce (previously prepared).

(Skewers are required around which the kabab mixture will be shaped before cooking) .

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