Tuesday, July 23, 2013

Afghan Chicken Kabab


3 cups plain, whole milk yogurt
5 cloves garlic, chopped
1 tsp. ground coriander
1 tsp. ground cumin
1 tbsp. salt
1/4 tsp. black pepper
dash garlic powder
3 lbs. boneless, skinless chicken thighs


Put all the ingredients except the chicken in a large bowl and mix well.  Add the chicken and mix until all pieces are covered with yogurt.   Pour the contents of the bowl in a sealable plastic bag or a container with a tight lid.  Marinate for at least 24 hours.

Pull the chicken out of the fridge 30 minutes before you are going to grill.  Get the barbecue good and hot.  If you are using a gas grill, let it heat up for a good 10 minutes. In the meantime, pour the chicken into a colander and wipe the marinade off as best you can.

Grill the chicken over a medium-high flame about 7 minutes a side until it’s cooked through.  Once cooked, wrap the chicken in aluminum foil and let it sit for 5 minutes. Serve warm.

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