Chicken (minced) -   250 grams

Picosa’s Ghee Roast Spice Paste- 80-120 grams (Depending upon the level of intended spiciness/heat)

Gram Flour – 25 grams / 10-15 grams

Egg (organic, free range)– 1

Salt – (If necessary) 20 grams (4 Tablespoons)

Coriander/ Parsley leaves and stalks – For garnish

Method –

  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.