1. Grate the onion and squeeze out ALL the water from it using a cheesecloth of paper-towel. 
2. To a bowl, add the ground chicken and use your hands to break down the chicken into a smooth mixture. Add in the grated onion & everything else except the ghee. Use your hands to combine well & make sure everything is smooth..
3. Optional : Cover the mixture and refridgerate for 20-30 minutes. This will make it easier to shape the kebabs.
4. Add the ghee to the mixture, mix well and start shaping! Make 9 equally sized balls. Then, use your hands to shape them into logs. To make the logs, place your hands like you are about to clap and place the ball in between. Make sure to have slightly wet hands or greased hands. Then, move your hands forward and backward alternating to roll out a log (approx 6 inches long). (if you’re having trouble, I wrote out a step by step guide to shaping the kebabs above)
5. Preheat the oven/airfryer to 350 F. Place the kebabs on a parchment lined baking sheet and airfry/bake for 10 minutes. Flip and airfry/bake for another 5-15 minutes, or until completely cooked.
6. I love to finish them off on a hot griddle or panini press for a minute or two to get that char but you don’t need to! It’s ready to eat now 🙂

If you make this recipe, be sure to tag me @eatsbyramya or DM me a picture & let me know how it went!