Afghan Chicken Kebabs
Afghan Chicken Kebabs



  • 3 onions, 1 sliced, 2 chopped
  • 50g coriander leaves
  • 1 green chilli
  • 2 lemons, juice only
  • 50ml sesame oil
  • 120ml white wine vinegar
  • 1 tbsp ginger and garlic paste
  • 1 tbsp chaat masala mix
  • 1 tsp each ground cumin and turmeric
  • 500g chicken thigh fillets, cut into bite-size chunks
  • Flatbreads, salad and pickles to serve
  • Blitz the chopped onions in a food processor, then push through a sieve over a bowl to save the onion juices. Set the juice aside and discard the pulp. Pop the chilli, coriander, lemon, sesame oil, ginger and garlic paste, vinegar, cumin, chaat masala, turmeric, the onion juice and some seasoning in the food processor and whizz until well combined.
  • Add the chicken to the marinade and leave for at least one hour. When ready, skewer the chicken pieces onto long metal skewers and grill for 20 mins, turning regularly or until charred and cooked through. Serve with flatbreads and all your favourite sides.
25 mins
4 serving

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