Chicken Seekh Kebabs

In a large mixing bowl, combine the ground chicken, finely chopped onion, garlic paste, ginger paste, green chilies, coriander leaves, mint leaves (if using), garam masala, red chili powder, cumin powder, chickpea flour, salt, and lemon juice.

Mix all the ingredients thoroughly with your hands or a spoon until the mixture is well combined and slightly sticky, ensuring the spices and herbs are evenly distributed.

Cover the mixture and refrigerate for at least 30 minutes to let the flavors meld.

Preheat a grill or grill pan over medium-high heat. If using an oven, preheat the broiler.

Divide the chicken mixture into 8 equal portions. Take each portion and mold it around the skewer in a long, cylindrical shape, about 5-6 inches in length and 1 inch thick. Press firmly to secure the meat on the skewer.

Brush the kebabs lightly with oil to prevent sticking and help with browning.

Place the kebabs on the grill or under the broiler. Cook for about 6-7 minutes on each side, turning carefully, until the kebabs are cooked through and have a charred, smoky exterior.

Once cooked, remove the kebabs from the grill and let them rest for a couple of minutes before serving.

Serve hot with green chutney, lemon wedges, and sliced onions.