Recipe credit: My mother Khadeeja Kaka

1kg chicken mince
2tsp green masala
1 ½ tsp salt
1 onion chopped and sautéed in ghee
1tbl freshly ground black pepper or lemon pepper
1tsp jeeroo powder (freshly roasted and slightly ground)
1/2tsp white pepper
1tbl desiccated coconut
1 tbl coconut flakes toasted and crushed
2tbl almond powder
1 tsp sesame seeds
Pinch of saffron
1tsp khus khus (white poppy seeds)
2 /3tbl ghee
1 large egg
2 slices of bread soaked in milk
Chopped coriander
Chopped mint
Chopped spring onions

Marinate the mince in the above ingredients to mix easily just add all ingredients into your food processor. Allow flavours to mingle for a few hours. Warm ghee to soften add a drop or 2 of vinegar to your ghee, coat your hands. Form the mince into oblong or round kebabs. Steam in the oven until the kebabs turn white. You can freeze them at this point.

Serving suggestions

1.  Deep fry on hot oil
2.  warm garlic butter in a pot and baste the kebabs until browned, serve with lemon wedges
3.  BBQ kebabs serve with lemon butter dipping sauce and green chutney
4. Grill kebabs in the oven until browned, carefully transfer to a flat pot. Add a hot piece of coal on a piece of foil in the pot, top with ghee, and close the lid.

Recipe credit: My mother Khadeeja Kaka