Afghani Chicken Kebabs

 Ingredients:

1 lb (450g) boneless chicken thighs, cut into chunks

1/2 cup plain yogurt

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon ginger-garlic paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon garam masala

1 teaspoon red chili powder

Salt to taste

Fresh cilantro, chopped (for garnish)

Sliced onions and lemon wedges (for serving)

Directions:

In a large mixing bowl, combine yogurt, olive oil, lemon juice, ginger-garlic paste, ground cumin, ground coriander, turmeric, garam masala, red chili powder, and salt.

Add the chicken chunks into the marinade and mix well to coat. Cover and refrigerate for at least 2 hours or overnight for best results.

Preheat the grill or a grill pan over medium-high heat.

Thread the marinated chicken onto skewers, ensuring that the pieces are spaced evenly.

Grill the kebabs for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges.

Remove the kebabs from the grill and let them rest for a couple of minutes.

Serve with sliced onions, lemon wedges, and a sprinkle of fresh cilantro.

Prep Time: 15 minutes (plus marinating time) | Cooking Time: 12 minutes | Total Time: 27 minutes (plus marinating time)

Kcal: 250 kcal per serving | Servings: 4 servings