• 1 pound ground chicken see notes for substitutions
• ½ cup shallot finely chopped (1 medium)
• 1 serrano chili, finely chopped de-seeded for mild heat
• 1 tablespoon ginger garlic paste (3 cloves of garlic + ½ inch ginger)
• ½ cup chopped cilantro
• ½ cup carrot finely shredded- Optional
• 1 tablespoon garam masala
• 1 teaspoon Kashmiri Red Chili powder or paprika for mild flavor
• 1 teaspoon salt
• 2 teaspoon lime juice fresh
• 1 tablespoon olive oil + 2 tablespoons for forming kebabs
• 8 bamboo skewers soaked in water for 10 minutes
INSTRUCTIONS
1. In a small food processor, add peeled ginger, garlic cloves, shallot chunks (or onion), Serrano chili and cilantro. Pulse it until everything gets minced. Note: Don't puree it.
2. Add it to a large mixing bowl along with ground chicken and shredded carrots (if using). Add salt, garam masala, paprika, olive oil and lime juice. Mix well.
3. Roughly divide the mixture evenly into 8 portions. Use food grade gloves for a mess-free process of making kebabs.
4. Pour 2 tablespoons of oil in a small bowl. Wet your palms with oil, take one portion of the chicken mixture and roll it into an oblong or cylindrical shape by gently pressing it together.
5. Thread a skewer through the spiced chicken mix. Place the skewers on a plate and keep forming kebabs.
6. Preheat air fryer at 400°F for 2 minutes. Place the skewers in the fryer basket leaving ½-inch gap between them. Cook for 10-12 minutes or until the kebabs turn light brown and cook through. If using a meat thermometer, the internal temperature should read 165°F or higher.
7. Turn on the oven on "Hi Broil" mode and place the kebab skewers on a lined baking sheet. Place the sheet on the top rack. Broil the kebabs for 6-7 minutes on the first side. Flip them and cook for another 3-4 minutes, until they cook through.
8. Rest for 5 minutes before serving. Serve with the Cilantro chutney as an appetizer or wrap it up in a paratha. For a low-carb meal, pair with a garden salad.