• Chicken Mince 750 g
  • Animal Fat Mince 150 g
  • Fried onions 100 g
  • Fresh Coriander, chopped 10 g
  • Green chillies 5 g
  • Egg beaten 1 pc
  1. Method:

    • Mix all ingredients with chicken mince including Knorr Coating Mix (Red Marinade Seasoning) and Knorr Chicken Stock Powder.
    • Keep aside for at least 3 hour or overnight in a fridge.
    • Before making the kebab take it out for 30 mints and after skewer it on Iron rod for Barbeque.
    • The heats of Charcoal should be on low medium during charcoaling the kebab turn them timely.
    • When light golden serve hot with mint Chutney.