Smoky Afghani Chicken Kebabs
Equipment
- Large Mixing Bowl to let the chicken soak in marinade
- Tongs for safely flipping kebabs
- Grill pan, cast‑iron skillet, or outdoor grill to get that restaurant‑style sear
- Basting brush helpful for basting with oil or butter
- Measuring spoons, knife, chopping board
Ingredients
- 1 kg 2.2 lb chicken thighs, bone‑in or boneless, skin removed
- ½ cup plain yogurt thick (preferably full‑fat)
- 3 tbsp ginger‑garlic paste equal parts raw garlic and ginger, minced
- 2 tbsp vegetable oil plus more for basting
- 1 tbsp lemon juice freshly squeezed
- 2 tsp salt adjust to taste
- 1 tsp black pepper freshly cracked
- 1 tsp chili powder or to taste
- 1 tsp ground coriander
- ½ tsp cumin powder
- 4 –5 black cardamom pods crushed
- 1 tsp dried Afghan herb blend like dried mint, optional
- 1 tbsp garam masala preferably freshly ground
- Handful fresh cilantro chopped, for garnish
Instructions
Prepare the chicken
- Trim excess fat and slice deep slashes into thick parts of each thigh. This helps the marinade fully penetrate, crucial for that restaurant-quality tenderness.
Make the marinade
- In your mixing bowl, whisk together yogurt, ginger-garlic paste, oil, lemon juice, salt, pepper, chili powder, coriander, cumin, crushed cardamom, dried mint (if using), and garam masala. Stir until smooth.
Marinate the chicken
- Add chicken pieces, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 6 hours. The yogurt tenderizes the meat while the spices infuse flavor—essential for replicating that Islamabad-to-Kabul kabab stand experience.
Preheat your cooking surface
- Place grill pan or skillet over medium-high heat, lightly brush with oil. If you’re firing up the outdoor grill, heat to about 400°F (~200 °C).
Cook the kababs
- Remove chicken from fridge and let rest 10 minutes. Place thighs skin‑side down first. Cook 8–10 minutes per side, brushing with a little oil as they go. You're aiming for a nice sear and slight char edges without overcooking.
Rest and garnish
- Transfer to a plate, cover loosely with foil, and let the kebabs rest for 5 minutes. Garnish with chopped cilantro and serve alongside lemon wedges and sliced onions.