Afghan chicken skewer kabob
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr marinating
- Easy
- Serves 4 - 6
Ingredients
- 3 onions, 2 chopped and 1 finely sliced
- 50g bunch of coriander
- 1 green chilli
- 2 lemons, juiced
- 50ml sesame oil
- 120ml apple cider vinegar
- 1 tbsp ginger and garlic paste
- 1 tbsp chaat masala
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 500g skinless, boneless chicken thighs, cut into bite-size pieces
To serve
- naan or flatbreads (optional)
- 1 onion, finely sliced
- 3 vine tomatoes, cut into wedges
Method
- 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).
