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  1. Combine the boneless chicken, gram flour, ginger, garlic, green chilies, fresh coriander, milk powder, lemon, juice, breadcrumbs and butter in a chopper/blender and grind to a fine mince.
  2. Refrigerate the mixture for 1 hour.
  3. Press the chilled mixture onto barbecue skewers. Grill over a coal barbecue or bake in the oven at 200°C for 15 minutes.
  4. When cooked, remove kebabs from skewers and smoke for a few minutes with coal to enhance flavor.