Divide kebabs into halves, reshape into rounds. Cut phylo sheets in half width wise. Then divide into 3 equal portions lengthwise. This will give you 6 pieces per sheet. You will need 2 pieces per pouch. So you will need 48 pieces in total. Brush melted ghee (Clarified butter) between layers. Place down kebab in center of rectangle. Fold the smaller sides in, then bring up the longer sides and pinch together. Tie with string. Place in fridge till you are done with others. Work fast so pastry does not dry out. Keep the pieces under a damp cloth. Place in preheated oven of 160 deg C on center rack. Cook for 5-10min, until pastry crisps and browns. Leave aside to cool for few minutes and serve with dip.
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