Prepare the Kebab Mixture

• Chop the red onions, green chilies, garlic, ginger, and fresh cilantro.
• In a bowl, add ground chicken followed by the onion, chilies, ginger, garlic, and fresh cilantro.
• Now add all the spices under Ingredients - Spices.
• Mix well. Cover with plastic wrap and refrigerate for about 20 minutes or longer.

Prepare the Cilantro Sour Cream Chutney

• In a coffee grinder, add the ingredients for the cilantro chutney.
• Grind. This is what you should have.
• In a separate bowl, mix the cilantro chutney with a couple dollops of sour cream. Refrigerate.

Prepare the Veggies

• You'll need fresh baby spinach (or butter lettuce works), sliced onions, and sliced tomatoes.

Make the Kebab Patties

• Heat up a Le Creuset cast iron grill pan on medium heat. Once hot, brush the grill pan with avocado oil.
• Split the chicken mixture into 6 parts.
• Form a patty in a circular shape.
• Place the patties on the hot grill pan. Brush the top with oil. Cook for about 2-3 minutes on one side.
• Flip. Look at that char. Cook on the other side for 2-3 minutes on the other side.
• Patties are cooked. Continue to cook the remaining of the patties, or store in the refrigerator. Turn off the stove.

Assemble Chicken Kebab Burger

• Toast whole wheat buns in a toaster oven. You can use white buns or even gluten-free buns.
• Top with fresh spinach leaves (butter lettuce works too).
• Now place the patty on top of each burger.
• Top with a generous amount of cilantro sour cream chutney and red onion slices.
• Finally, top with tomato slices. A squeeze of lemon juice if you wish. You can spread some more sour cream chutney on the other half of the bun.

Enjoy HOT!