Gongura Chicken Kebab Recipe

Blanch Gongura

Bring a small pot of water to a boil. Add gongura leaves and blanch for 30–45 seconds until wilted and bright green. Drain immediately and transfer to ice water to stop cooking. Drain well and squeeze out excess water.

Make Gongura Paste

In a blender, combine the blanched gongura leaves, green chilies, ginger, garlic, fresh coriander, cumin seeds, fennel seeds, black peppercorns, yogurt, lemon juice and 1 tablespoon mustard oil. Grind to a smoothish paste (a little texture is fine). Taste and add 1/2 to 1/4 teaspoon salt if needed (the recipe already includes salt for the whole batch).

Adjust Seasoning

Transfer the paste to a bowl and fold in the measured 1.5 teaspoons salt. Stir well so the salt distributes evenly through the paste. This completes the gongura marinade base.

Prep Chicken

Trim excess fat from chicken and cut into 1–1.25 inch cubes. Pat dry with paper towels so marinade adheres.

Combine Chicken and Marinade

Place chicken cubes in a bowl. Add the gongura paste and mix thoroughly so each piece is coated. Add red chili powder, turmeric, garam masala, chat masala (if using), and roasted gram flour. Mix again to combine. Cover and refrigerate to marinate for at least 2 hours, preferably 6–8 hours or overnight for best flavor penetration.

Soak Skewers (if wooden)

If using wooden skewers, soak them in water for 20–30 minutes before grilling to prevent burning.

Preheat Grill or Oven

Preheat a charcoal grill to medium-high (about 400°F/200°C) or set oven to broil/grill mode on high with the rack 6–8 inches from the heat. If using a stovetop grill pan, heat it until very hot and lightly oil.

Skewer the Chicken

Thread marinated chicken pieces onto skewers, alternating with onion rings and bell pepper pieces if desired. Leave a little space between pieces for even cooking.

Grill the Kebabs

Place skewers on the hot grill or under the broiler. Cook for 10–14 minutes, turning every 2–3 minutes so all sides get charred and cooked through. Baste lightly with oil during cooking to keep moist. Chicken is done when internal temperature reaches 74°C (165°F) and juices run clear. Total time will depend on heat and cube size.

Finish and Rest

If desired, for additional smoky flavor, briefly pass the cooked skewers over a hot charcoal for 30–60 seconds or use a smoking technique: place a small piece of hot charcoal in a bowl, add a drop of oil, cover to trap smoke for 1–2 minutes, then uncover and let smoke the skewers. Let kebabs rest for 3–5 minutes before serving.

Transfer kebabs to a platter, garnish with fresh cilantro leaves and lemon wedges. Serve hot with sliced onions, mint chutney, or yogurt raita alongside.