Ingredients

• Grind Together:
• 2 cups - chicken kheema
• 1/2 tsp - garlic paste
• 1/2 tsp - ginger paste
• 1 tbsp - vinegar
• 2 tbsp - chopped fenugreek leaves
• 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
• 1.5 tsp - salt

How to Make Chicken Reshmi Kabab

• Cover and refrigerate the meat mixture to marinate for at least 2 hours.
• 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). 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.
• Garnish with chaat masala, onions and the lemon.
• Serve with a green chutney.
• Oven Temp:375 F( 205 C)