Shami (Spicy Chicken) Kebabs

Serves 4

ASHIANA, WHICH opened in 1980, is one of Vancouver’s few long-standing Indian restaurants. Its clay tandoor oven, heated by red-hot charcoal, turns out superlative naan and other tandoori dishes.

Easier for home cooks to make are these patty-style kebabs, popular snacks and appetizers in India, Pakistan and Afghanistan. The spicy minced-meat patties are made with chicken, lamb or beef, whereas chickpeas are the most common ingredient for vegetarian kebabs. Enjoy them, served on wooden skewers, with mint or tamarind chutney. You can refrigerate leftover kebabs in an airtight container for a day or two.

4 whole cloves

1-inch cinnamon stick, crushed

1 whole pod black cardamom

1 tsp cumin seeds

2 lbs raw chicken meat, minced

1 small onion, chopped

¼ tsp freshly ground black pepper

1 tsp chopped garlic

1 tsp chopped ginger

1 green chili pepper, seeded and chopped

¼ cup coarsely chopped fresh cilantro leaves

1 egg, beaten

¼ cup bread crumbs

PREHEAT THE OVEN to 350°F. Lightly grease a large baking sheet.

In a food processor or a spice/coffee grinder, grind cloves, cinnamon and cardamom to a fine powder.

Place cumin seeds in a small heatproof dish and roast in the oven for 1 to 2 minutes until light brown and fragrant. Remove from the oven and allow to cool. Leave the oven on.

In a medium bowl, combine spice powder mixture, cumin, chicken, onion, black pepper, garlic, ginger, chili pepper, cilantro and egg. Using a fork, mix well for 2 to 3 minutes or until the mixture is uniform and holds together. Add bread crumbs and blend gently for another minute.

Using your hands, scoop a small handful of the chicken mixture into your palm. Roll it into a log about 3 inches long by 1 inch around. Place kebab on the baking sheet, leaving at least 1 inch around all sides. Repeat with the remaining chicken mixture. You should have about 8 kebabs. Bake kebabs for 15 minutes, then turn them over and bake for another 10 minutes, or until golden brown. Allow to cool for 5 minutes before serving.