Chicken Kabob Recipe
Tender chicken chunks marinated in a mix of Afghan spices, accompanied by fresh tandoori naan, rice, a side salad, and cilantro yogurt sauce with every entrée.
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Ingredients
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For the Chicken Kabobs
For the Cilantro Yogurt Sauce
For Serving
Method
For the Chicken Kabobs
- 1
Prepare the Marinade
In a large mixing bowl, combine yogurt, minced garlic, grated ginger, lemon juice, cumin powder, coriander powder, paprika, turmeric powder, salt, black pepper, and olive oil. Mix well to form a smooth marinade.
- 2
Marinate the Chicken
Cut the chicken breast into 1-inch chunks and add them to the marinade. Ensure all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- 3
Prepare the Skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat your grill or oven to medium-high heat.
- 4
Skewering the Chicken
Thread the marinated chicken chunks onto the soaked skewers, leaving some space between each piece for even cooking.
- 5
For the Cilantro Yogurt Sauce
- 6
Mix the Sauce
In a small bowl, mix together Greek yogurt, chopped cilantro, lemon juice, minced garlic, and salt. Stir until well combined.
- 7
Chill the Sauce
Cover the sauce and refrigerate for at least 30 minutes to let the flavors meld together.
For Serving
- 8
Prepare the Serving Plate
On a large serving platter, arrange the cooked rice, mixed salad greens, and tandoori naan around the grilled chicken kabobs.
- 9
