Chicken Garlic Kabab Recipe
Make Chicken Garlic Kabab Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Assembly & Cooking
Method
Marinade
- 1
Prepare chicken
Trim excess fat from chicken thighs and cut into 1 to 1 1/4-inch cubes for even cooking (about 24–30 pieces). Pat pieces dry with paper towels.
- 2
Make marinade
In a large bowl, combine yogurt, minced garlic, lemon juice, olive oil, ground cumin, ground coriander, paprika, salt, black pepper, turmeric (if using), and red pepper flakes (if using). Whisk until smooth.
- 3
Marinate chicken
Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 4–6 hours; for best flavor, refrigerate up to 12 hours. If short on time, marinate at room temperature for 20–30 minutes.
Assembly & Cooking
- 4
Soak skewers (if wooden)
If using wooden skewers, soak them in water for 20–30 minutes before cooking to prevent burning.
- 5
Preheat grill or broiler
Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C). Alternatively, preheat broiler or a grill pan over high heat. Lightly oil the grates or pan.
- 6
Thread chicken onto skewers
Thread 3–4 pieces of chicken closely but not squashed onto each skewer so they form compact kababs that cook evenly. Leave a small space at each end for handling.
- 7
Cook kababs
Place skewers on the hot grill or grill pan. Cook for 3–4 minutes per side, turning to get even char and internal color, for a total of 10–12 minutes depending on piece size. If using a broiler, place skewers 4–6 inches from the heat and broil 3–4 minutes per side. Check doneness with an instant-read thermometer inserted into the center of the thickest piece — it should read 165°F (74°C).
- 8
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