Chicken seekh kebabs

Directions

1. In a food processor, combine the minced chicken, gram flour, Picosa’s Ghee Roast Spice Paste, 1 whole free-range egg, salt and blitz it until it forms a uniformed consistency pate.
2. Refrigerate the mixture for a minimum of 1 hour.
3. On a greased skewer, skewer the kebabs and grill/roast until the outside is nicely browned, basting it consistently with butter while grilling.
4. Once the kebabs are cooked and removed from the skewer, garnish with freshly chopped coriander/ parsley leaves.