Afghan chicken skewer kabob

Afghan chicken skewer kabob

Cook these flavourful chicken skewers on a barbecue or under the grill. Served with naan or flatbreads, onions, tomatoes, chutney and garlic yogurt
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. 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.
  2. 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.
  3. Step 3

    Tip the chicken into a large bowl along with the marinade, mix to coat and leave for 1 hr, or overnight.
  4. 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.
  5. 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).