Melt-In-Your-Mouth Delight: Easy Cheese Kebab Recipe Inside!

1 lb ground chicken, (80/20 mix)1 small yellow onion, finely diced1 green chili, finely diced1 tablespoon ginger garlic paste½ teaspoon chili powder1 teaspoon ground cumin1 teaspoon garam masala

¼ teaspoon kala namak (black salt)¼ teaspoon ground turmeric½ teaspoon ground coriandersalt, to taste¼ teaspoon black pepper3 tablespoon lemon juice

1 teaspoon dried mint¼ cup cilantro, chopped4 oz mozzarella cheese block, (or cheese of choice)1 tablespoon ghee 

cilantro, pickled red onion, lemon, for garnishgreen chutney, saffron rice, and raita, for serving 

Combine onion, ginger garlic paste, green chili, and lemon juice in a food processor, then mix with ground chicken and spices, kneading for 4-5 minutes before refrigerating for 30 minutes.

Prepare skewers by soaking wooden ones in water, then thread mozzarella cheese rectangles, cut into 1x3 inch pieces, onto the skewers, positioning them in the middle.

Shape the ground chicken mixture into 12 balls, thread onto skewers with mozzarella, and mold into thin uniform logs, storing in the fridge for up to 2 days if not cooking immediately.

Serve warm chicken seekh kebabs on a platter, garnished with lemon, cilantro, red onions, chilies, and chutney, accompanied by saffron rice, green chutney, and raita.