Chicken Chapli Kebab

Serving: 14 kebabs

 Ingredients:

• 2 lbs. lean ground chicken
• 2 large onions
• 4 cloves of garlic (approx. 1 tablespoon of ground garlic)
• 2 small pieces of ginger (approx. 1 and half tablespoon of ground ginger)
• small bowl of chopped cilantro
• 3 tablespoons chapli kebab masala
• 2 tablespoons dry methi
• 3 tablespoons bread crumbs
• 1 teaspoon red chili powder
• 1 teaspoon tandoori chicken masala
• 1 teaspoon salt
• 2 tablespoons cooking oil

Note: 

• If you would like it more spicier, then ground a hot green chili and add it in.
• Also, if you don't like dry methi, you can replace it with fresh mint (or you can add both if you like both).

Directions:

Place the ground chicken in a big bowl.

Peel and chop the onions, and squeeze out all the onion water. And then put the chopped onion in the bowl.

Grind the ginger and garlic, and then add to the bowl.

Add in the cilantro and the rest of the spices (as mentioned above, including the oil) into the bowl.

Mix everything with your hands.

Note: I let it set in the fridge for 2 hours (minimum), or you can make this the day before and leave in the fridge.

Make 14 kebabs.

I oiled the grill and placed all the kebabs on it, on medium heat. Every four minutes, flip the kebabs. It will take approximately half an hour to cook them.

Enjoy!