Chicken Sheesh Kebab

1kg - fresh minced chicken,
onion rings, for garnishing

For Marinade:
2 - eggs
2 tbsp - garlic paste
2 tbsp - ginger paste
2 - medium potatoes, boiled
2 - onions, ground to paste
2 tbsp - paste of fresh mint leaves
2 - lime (juice)
salt to taste
For Dry Masala:1 tbsp - coriander seeds
1 tbsp - whole jeera (cumin)
5 to 6 - whole red chillies



Grind all the dry masalas together. Keep aside.
Combine all ingredients for the marinate, the ground dry masalas and the minced chicken.
Mix well, marinate for aleast one hour.
Heat water in a large pan.
Mould the sheesh kebabs on wooden sticks.
Slowly remove the kebabs from the sticks by gently sliding them out and into the pan of boiling water.
Do this with all the kebabs.
Boil until kebabs look cooked on both the side s.
Do not stir the kebabs too early as they will break easily.
Just before serving, heat oil in a frying pan and shallow fry the kebabs till browned.
Sprinkle lime juice and chat masala over the sheesh kebabs.
Garnish with onion rings lemon slices coriander and serve with mint yoghurt chutney.