Afghani Chicken Kebabs are a favorite at my dinner table. I learned this recipe from an Afghan friend, and it’s become my go-to for both family dinners and parties. The magic lies in the two-step marination – first with aromatic spices and vinegar, then with a creamy yogurt mixture that makes the meat incredibly tender.
About the Recipe
This recipe transforms simple chicken into something special. The first marinade tenderizes the meat while adding deep flavor. The second marinade, rich with yogurt and cheese, creates a creamy coating that keeps the chicken moist during cooking. The result? Kebabs that are tender inside and slightly charred outside.
Why You’ll Love This Recipe
These kebabs are foolproof and fantastic. The step-by-step process is clear and simple. You don’t need any special equipment – just your oven will do. The ingredients are easy to find at any grocery store. The double marination might seem like extra work, but it’s mostly hands-off time, and the results are worth every minute.
Afghani Chicken Kebabs
Cooking Tips
– Keep the chicken pieces even-sized for consistent cooking
– Don’t skip either marination step
– Let the kebabs rest for 5 minutes after cooking
– If using wooden skewers, soak them in water for 30 minutes before use
– Watch the kebabs carefully during the final butter basting to avoid burning
Serving and Storing Suggestions
Serves 6-8 people. Total prep time: 4 hours 30 minutes (including marination). Cooking time: 15 minutes. Serve hot with naan bread and mint chutney. Leftovers keep well in the fridge for up to 2 days. Reheat in the oven for best results.
Similar Recipes
- Chicken Tikka Kebabs
- Persian Joojeh Kebab
- Turkish Chicken Shish Kebab
Nutrient Benefits
These kebabs are high in protein from the chicken and yogurt. They’re also rich in calcium from the yogurt and cheese. The ginger and garlic offer anti-inflammatory benefits, while the spices add antioxidants. It’s a healthy main dish that’s relatively low in carbs.
Afghani Chicken Kebabs
Ingredients
- 2 Chicken Broilers
- Salt to Taste
- 2 tsp White Pepper Powder
- 5 tsp Ginger Paste
- 5 tsp Garlic Paste
- 3/4 tsp Mace Powder (mixed with Malt Vinegar (1/3 cup))
- 2 cups Yoghurt (hung)
- 1/2 cup Cheese (grated)
- 4 tbsp Cream
- 6 Green Chillies (chopped)
- 1/3 tsp Mace Powder
- 1/3 tsp Green Cardamom Powder
- 3 1/2 tbsp Butter for basting
Instructions
- Clean, skin and cut each chicken into 12 pieces.
- In a large bowl, mix salt, white pepper and ginger and garlic pastes with the malt vinegar-cum-mace powder mixture.
- Rub the chicken pieces with this mixture.
- Marinate for 1 hour.
- In another bowl, mix the yoghurt and grated cheese.
- Add the cream, chopped green chillies, mace powder and cardamom powder.
- Mix thoroughly and transfer the marinated chicken into the yoghurt mixture.
- Keep aside for 3 hours.
- Preheat the oven to 175C/350F.
- Skewer the chicken pieces 2cm apart.
- Keep a tray underneath to collect the excess drippings.
- Roast in a moderately hot oven or tandoor for 10 to 12 minutes.
- Remove and hang the skewers to allow the excess liquid to drip off.
- Baste the chicken with butter and roast for another 3 minutes.
- Serve the kebabs garnished with lettuce and lemon wedges.
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Frequently Asked Questions
Q: Can I make these kebabs without a tandoor?
A: Yes. A regular oven works great. Just follow the temperature guidelines and cooking times in the recipe. The results will be just as delicious.
Q: Can I prepare the marinade ahead of time?
A: Mix the marinades up to 24 hours in advance, but don’t add the chicken until you’re ready to start the marination process.
Q: What can I substitute for hung yogurt?
A: Greek yogurt is a perfect substitute. It has the right thickness and tanginess that regular hung yogurt provides.
