Afghan Chicken Kebab (Joojeh Kebab)

• •1.5 lb Boneless, skinless chicken thighs (cut into 1-inch cubes)
• •0.5 cup Plain full-fat yogurt
• •2 tbsp Lemon juice
• •0.5 piece Onion (grated)
• •3 cloves Garlic (minced)
• •1 tsp Ginger (grated)
• •1 tsp Ground cumin
• •0.5 tsp Ground coriander
• •0.5 tsp Turmeric powder
• •0.5 tsp Smoked paprika
• •1 tsp Salt (or to taste)
• •0.5 tsp Black pepper (freshly ground)
• •1 tbsp Olive oil
• •8 piece Metal or wooden skewers (soak wooden skewers in water for 30 minutes if using)
• •2 tbsp Fresh cilantro (chopped, for garnish)

Instructions

1. 1

   In a large bowl, combine the yogurt, lemon juice, grated onion, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, smoked paprika, salt, and black pepper. Whisk until well combined.

2. 2

   Add the cubed chicken to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours for best flavor. If using wooden skewers, soak them in water during this time.

3. 3

   Preheat your grill to medium-high heat (about 400°F / 200°C) or preheat your oven broiler to high with a rack about 6 inches from the heat element. Lightly brush the grill grates or a baking sheet with olive oil to prevent sticking.

4. 4

   Thread the marinated chicken pieces onto the prepared skewers, leaving a small space between each piece for even cooking. Discard any remaining marinade.

5. 5

   Grill the kebabs for 10-15 minutes, turning occasionally, until the chicken is cooked through, lightly charred, and has an internal temperature of 165°F (74°C). If broiling, place the skewers on the prepared baking sheet and broil for 8-12 minutes, flipping halfway through, until cooked.

6. 6

   Remove the kebabs from the heat, let them rest for a few minutes, then garnish with fresh chopped cilantro before serving.

Chef's Tips

• 💡For extra tender chicken, marinate overnight. The yogurt helps to tenderize the meat beautifully.
• 💡Serve these kebabs with warm naan bread, basmati rice, a fresh salad, or a simple cucumber and tomato raita.
• 💡If you don't have a grill, a cast-iron grill pan on the stovetop works great for achieving those char marks.