Ingredients
1 tablespoon coriander seeds
2 whole cloves
1 whole cardamom pod
1 pound ground chicken
1/2 pound ground pork
1/4 cup finely chopped onion
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1 tablespoon coarse salt
2 teaspoons minced garlic
1 teaspoon finely grated fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 teaspoon minced seeded Thai chile or jalapeno chile
8 pieces naan or pita, for serving
Mango Chutney, for serving
Preparation
Toast coriander seeds, cloves, and cardamom pod in a skillet over medium-low heat until fragrant, 3 to 5 minutes. Let cool, then grind.
Preheat grill to medium-high. Using your hands, combine all ingredients (except bread and chutney). For each kebab, shape 1/3 cup mixture into a 5-inch log; slide a skewer through center. Grill until cooked through, about 4 minutes per side. Serve with bread and chutney.
