Chicken Kebabs

½ kilo ground chicken

1 medium onion, minced

2 teaspoons ginger, chopped

4 cloves garlic, chopped        

2 green chilies, sliced

 ¼ cup Cilantro leaves, minced

1 egg, lightly beaten

2 teaspoons Coriander powder

½ teaspoon Garam masala

1 teaspoon Cumin powder 

1 teaspoon mango powder (amchur)

1 teaspoon ground black pepper

 Salt to taste

½ cup water

Glazing ingredients

2 teaspoons calamansi juice or lemon juice

Worcestershire Sauce

Tomato Catsup

Mix all the ingredients well (except the glazing ungredients).  Freeze the mixture for 1 hour to make it easier to handle in forming the kebabs.  Using a barbecue stick, form 2 inches kebabs.  Cook the kebabs in a slightly oiled frying pan adding ½ cup of water.  Cover the pan so the kebabs will cook. Remove the kebabs from the frying pan and drain the excess liquid. At this point you can cool and freeze some of the kebabs for future use.

Pan fry kebabs in oil until golden brown. Make a mixture of the calamansi juice, Worcestershire sauce and tomato catsup according to your taste. Glaze and toss kebabs with this mixture. Serve with coriander and mint chutney.