Afghan Chicken Kebab (Joojeh Kebab)
Tender pieces of chicken marinated in a vibrant blend of yogurt, lemon juice, and aromatic spices, then grilled to perfection. These Afghan kebabs are incredibly juicy and bursting with traditional Middle Eastern flavors, perfect for a satisfying meal.
Ingredients
- •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.
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.
Time: 3 min - 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.
Time: 5 min - 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.
Time: 5 min - 4.
Thread the marinated chicken pieces onto the prepared skewers, leaving a small space between each piece for even cooking. Discard any remaining marinade.
Time: 5 min - 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.
Time: 15 min - 6.
Remove the kebabs from the heat, let them rest for a few minutes, then garnish with fresh chopped cilantro before serving.
Time: 2 min
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.
Recipe from TheCookbook.ai
Created by Najibullah Shinwari