Name: Chicken Seekh Kebabs
Ingredients: Vegetable oil (for grill and hands); 2 lb. ground chicken, preferably dark meat; ¾ cup (loosely packed) finely grated Amul cheese or sharp cheddar; ¾ cup finely chopped cilantro; ¾ cup finely chopped mint; 10–12 garlic cloves, finely grated; 1 4" piece ginger, peeled, finely grated; ½ jalapeño or serrano chile, seeds removed if desired, finely chopped; 2 tsp. ground cardamom; 2 tsp. garam masala; 2 tsp. kala jeera (black caraway seeds; optional); 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; 1½ tsp. deggi mirch (Kashmiri chile powder) or 1 tsp. cayenne pepper; 1 tsp. ground mace (optional); 4 Tbsp. unsalted butter, melted; 16 bamboo skewers, soaked 30 minutes, or 8"–10" metal skewers

Ingredients

Vegetable oil (for grill and hands)
2 lb. ground chicken, preferably dark meat
¾ cup (loosely packed) finely grated Amul cheese or sharp cheddar
¾ cup finely chopped cilantro
¾ cup finely chopped mint
10–12 garlic cloves, finely grated
1 4" piece ginger, peeled, finely grated
½ jalapeño or serrano chile, seeds removed if desired, finely chopped
2 tsp. ground cardamom
2 tsp. garam masala
2 tsp. kala jeera (black caraway seeds; optional)
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
1½ tsp. deggi mirch (Kashmiri chile powder) or 1 tsp. cayenne pepper
1 tsp. ground mace (optional)
4 Tbsp. unsalted butter, melted
16 bamboo skewers, soaked 30 minutes, or 8"–10" metal skewers

Steps

Prepare a grill for medium-high heat; oil grate. Using your hands, mix chicken, cheese, cilantro, mint, garlic, ginger, jalapeño, cardamom, garam masala, kala jeera (if using), salt, deggi mirch, and mace (if using) in a large bowl to combine
Using oiled hands, divide chicken mixture into 16 portions and shape into rough logs about 4" long. Skewer logs and shape meat onto skewers, leaving 1" of skewer exposed at each end for turning. Grill kebabs, turning as needed, until browned all over and cooked through, 10–12 minutes. Transfer to a platter and brush with butter.