Cost Breakdown

Critical Success Points

• • Removing excess water from grated onion
• • Refrigerating the kebab mixture for at least 1 hour
• • Shaping kebabs with wet hands to prevent sticking
• • Grilling on high heat and turning frequently to achieve a golden crust without drying out

Safety Warnings

• • Handle raw chicken with separate utensils to avoid cross‑contamination.
• • The grill/broiler becomes extremely hot; use oven mitts.
• • Beware of steam when removing the lid from the rice pot.