To serve

  • naan or flatbreads (optional)
  • 1 onion, finely sliced
  • 3 vine tomatoes, cut into wedges


  • STEP 1

    Blitz the chopped onions in a food processor, then press through a sieve over a bowl to extract the onion juice. Set the juice aside and discard the onion pulp.

  • STEP 2

    Put the coriander, chilli, lemon juice, sesame oil, vinegar, ginger and garlic paste, chaat masala, cumin, turmeric, the onion juice and some seasoning in a food processor. Whizz together to make a marinade.

  • STEP 3

    Tip the chicken into a large bowl along with the marinade, mix to coat and leave for 1 hr, or overnight.

  • STEP 4

    Skewer the chicken pieces onto 4-6 long metal skewers. Cook on the barbecue over ashen coals or wood. Alternatively, cook on a gas barbecue or under a hot grill for 15-20 mins, turning frequently until charred and cooked through.

  • STEP 5

    Serve the skewers with naan (Afghan naan is preferable), the sliced onion and tomatoes, and some Afghan chutney and garlic yogurt (see recipes, below).

Goes well with


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