Take a mixer jar and add boneless chicken.
Add coriander leaves, green chilly, ginger garlic paste and make it into a coarse paste.
Add lemon juice and salt.
Add crushed pepper and pulse it.
In a large bowl, mix the mixture with bread crumbs and milk powder.
Mix well and Refrigerate for 2 hours.
Mold handfuls of the mixture, about 3/4 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to pan fry it.
Just take 1 tablespoon oil in a nonstick pan and fry kebab in small batches with enough room in the pan to roll kebab for even cooking. Simply cook kebab on medium heat for 2-3 minutes until you see golden marks on all sides.
Serve immediately or smoke it with a piece of charcoal for traditional aroma and flavors