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
Ingredients
- 3onions, 2 chopped and 1 finely sliced
- 50g bunch of coriander
- 1green chilli
- 2lemons, juiced
- 50ml sesame oil
- 120ml apple cider vinegar
- 1tbsp ginger and garlic paste
- 1tbsp chaat masala
- 1tsp ground cumin
- 1tsp ground turmeric
- 500g skinless, boneless chicken thighs, cut into bite-size pieces
- naan or flatbreads (optional)
- 1onion, finely sliced
- 3vine tomatoes, cut into wedges
Instructions
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).