Chicken Seekh Kabobs

This was another recipe that I prepared for the cooking class last week and this was the prize winning recipe for the Kalamazoo Gazatte's Holiday Cookbook Contest this year. Included is a picture taken during the contest and the other one is during the cooking class.

Ingredients:
Ground chicken – 1 pound
Cilantro leaves - ¼ cup
Jalapeno peppers – 2
Ginger paste/powder – ½ tea spoon
Garlic paste/powder – 1 tea spoon
Almonds / Cashew nuts – 8 – 10
Egg yolks - 1
Salt – to taste
Garam masala powder – 1 tea spoon
Black pepper powder – 1 tea spoon
Oil – 1 table spoon
Lemon juice – 1 table spoon
Method:
Soak the almonds/ cashew nuts in warm water for 10 minutes. Grind the cilantro, jalapeno peppers, ginger paste/powder, garlic paste/powder and soaked almonds/cashew nuts to a paste. Mix this with the ground chicken, egg yolk, salt, garam masala powder and white pepper powder. Let sit for half an hour in the refrigerator. Divide the mixture into six to eight equal portions. Moisten your palms with water and spread each portion onto a skewer and shape them into kabobs or rods of four to five inches length. Preheat oven to 350ºF. Line a baking tray with aluminum foil and grease the sheet. Bake the kabobs for about 10-15 minutes. Brush the kabobs with the oil and cook for two more minutes. Brush lemon juice on the kabobs and serve hot in a bed of cooked white rice and mint chutney.

Preparation time – 15 minutes
Servings – 6