Clean, wash and cut the chicken breasts into cubes and towel dry them.

Finely chop onion, green chillies and cilantro.

Mix together all the ingredients with the chicken cubes except the egg yolk and oil. Mince them together in a meat grinder.

Remove in a bowl and then add the egg yolk and 1 tbs oil to the chicken mince and mix well.

Now make golf ball size rounds of the kebab mince and set aside. Oil the flat metal skewers and with wet hands take a kebab round in one hand and place the flat metal skewer on it with the other, envelope the kebab mince around the skewer smoothening it evenly and shaping it like a sausage to your desired length. Keep wetting your hands as you shape them, otherwise the mince will stick to your hands and become unmanageable.

Once you are done shaping all of them, baste them with oil.  place them gently on a cookie sheet covered with tin foil with a wire wrack or grill grate on it.

Grill them under the oven broiler for 3-4 mins on each side until just done. When you turn them over to grill on the other side baste them again with oil.  The kebabs should not be over done. They taste delicious when they are moist but cooked.

Let them rest for 2 minutes them gently slide them out carefully using oven gloves while still hot.

Enjoy with naan or roti, salad and chutney.