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Arabic Chicken Kebab
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Add onions, parsley and green chillies. Chop them in 2-3 pulses.
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Add in the chicken, ginger garlic paste and the spices. Pulse a few more times to bind the mixture.
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Cover and refrigerate for half an hour.
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Melt some clarified butter (ghee) in a frying pan.
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Make kebabs out of the mixture.
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Fry the kebabs on medium heat.
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Keep turning to cook evenly.
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Grill some tomatoes and onions in the same pan to go on the side.
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Serve !
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