Afghani Chicken Kebabs

local_grocery_store Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup plain yogurt
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 2 tablespoons vegetable oil
• 2 tablespoons fresh cilantro, chopped, for garnish
• for serving lemon wedges

restaurant_menu Method

1. 1.In a large bowl, combine yogurt, garlic, ginger, lemon juice, cumin, coriander, turmeric, paprika, salt, and black pepper.
2. 2.Add the chicken cubes to the marinade and toss to coat well. Let marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. 3.Preheat grill to medium-high heat. Thread the marinated chicken onto skewers, leaving a little space between each piece.
4. 4.Brush the grill grates with vegetable oil to prevent sticking. Place the chicken skewers on the grill and cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
5. 5.Remove the chicken kebabs from the grill and let them rest for a few minutes. Garnish with fresh cilantro and serve with lemon wedges.
6. 6.Enjoy these juicy and flavorful Afghani Chicken Kebabs with your favorite side dishes or as part of a delicious wrap or salad!

lightbulb_outline Tips

• chevron_rightIf using wooden skewers, soak them in water for 30 minutes before threading the chicken to prevent them from burning on the grill.
• chevron_rightFor extra tenderness, you can add a tablespoon of olive oil to the marinade.
• chevron_rightFeel free to adjust the spices according to your taste. You can add a pinch of cayenne pepper for some heat, or a teaspoon of ground cinnamon for a touch of warmth.
• chevron_rightServe the kebabs with a side of fluffy basmati rice, naan bread, or a crisp salad for a complete meal.