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Afghan Kebab-e-Murgh (Chicken marinated in a yoghurt cumin sauce)
Ingredients
- 2 cup plain yoghurt
- 6 cloves garlic minced
- ½ tsp garlic powder
- 1 tsp cumin ground
- 1 rsp coriander ground
- ½ tsp black pepper ground
- 1 tsp salt
- 3 lbs. chicken thighs boneless and skinless
- Ground sumac for garnish
- Red pepper flakes for garnish
- Sliced lemon for garnish
- Flat leaf parsley for garnish
Instructions
- Mix all Ingredients together in a bowl (except the chicken thighs). Once mixed well, add in the chicken and coat all the pieces well. Cover the bowl and refrigerate- or pour the contents into a Ziploc bag and refrigerate for at least 24 hours.
- Take the chicken out and place into a colander to drain off the yoghurt marinade. You will want to remove as much of the marinade as possible by wiping it off.
- Spray your grill grates with some oil. Turn on your barbecue grill and get it to a nice, hot temperature. Grill the chicken for about 7 minutes a side until they are cooked though.
- Remove chicken, cover in foil, and let rest for 5 minutes before serving warm with naan bread.
- Garnish with lemons, parsley, sumac and red pepper flakes.