Step 1: Prepare the Spice Paste

In a grinder jar, add paprika, coriander powder, garam masala, salt, chopped onion, green chillies, ginger pieces, garlic cloves, coriander seeds, pepper powder, cheese (or tofu), coriander leaves, chat masala, and optional fried onions and turmeric. Grind everything together into a coarse paste.

Step 2: Prepare and Mince the Chicken

Cut the skinless chicken breast into small pieces. Marinate with 1 tsp of lemon juice and 1/4 tsp of salt to keep it tender. Add the marinated chicken to the grinder and blend until it forms a fine mince.

Step 3: Combine and Mix

Add the prepared spice paste to the minced chicken in the grinder. You can also add the optional egg and 1 tsp of oil/butter/ghee at this stage. Mix everything thoroughly until it forms a smooth, well-combined paste. The sheek kabab mixture is now ready.

Step 4: Shape the Kababs

To make traditional sheek kababs, grease a wooden spoon handle or a skewer with water. Take a small portion of the mixture, place it on the skewer, and gently press and shape it into a long, cylindrical form. Carefully slide the shaped kabab off the skewer. You can also shape the mixture into flat patties or donut-shaped vadas.

Step 5: Cooking Method 1: Air Fryer

Place a rack in the air fryer basket. Arrange the shaped kababs on the rack, leaving some space between them. Apply a little oil on top. Air fry at 370°F (188°C) for 6 minutes. After 6 minutes, flip the kababs and air fry again at 370°F for another 3 minutes until cooked through and browned.

Step 6: Cooking Method 2: Pan Fry

Heat a little oil in a non-stick pan over medium heat. Place the kababs in the pan, cover with a lid, and cook for 3-4 minutes. Flip the kababs, cover again, and cook for another 3-4 minutes on a slow flame. Finally, flip them vertically to stand on their sides to ensure all sides are cooked evenly for 2-3 minutes.

Step 7: Serve

Serve the hot and delicious sheek kababs on a bed of lettuce, garnished with sliced onions and cucumber.

• Marinate the chicken with lemon juice and salt to keep the meat tender.

• The kabab mixture can be prepared in bulk and frozen for later use, making it a convenient one-time job.

• If using a food processor, you can blend the chicken and all the masala ingredients together in one go.

• To avoid a mess in the air fryer, use an oven liner or parchment paper.

• Grease your hands and the skewer with water while shaping the kababs to prevent the mixture from sticking.

• The kababs can be shaped into traditional sheeks, donut-shaped vadas, or flat patties.

• Tofu (1-2 oz) can be used as a substitute for cheese.

• These kababs can be served in lettuce wraps, bread rolls, buns, or as burger patties.