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Afghani Kebab Recipe

4.32 from 19 votes
Total: 2 hours 15 minutes
Serves 4 PEOPLE

Afghani Kebab Recipe

If you’re looking for a tasty kebab recipe to accompany your regular meal tonight – something that can be cooked easily, than Afghani kebab recipe is a great choice! It’s a simple and easy to put together kebab recipe that is super moist, delicious and goes with just about everything. Today I am pairing these kebabs with my chana dal with lauki recipe – a flavorful and satisfying dinner tonight. 🙂

RECIPE DETAIL – Recipe breaks down in two parts – first a paste of mint-cilantro leaves along with cream is prepared. Secondly, assemble rest of the ingredients and marinate chicken cubes in it. For tenderizing the meat I have used lemon juice. Leave the marinade for 2-3 hours or overnight. Meanwhile soak some bamboo skewers in water for 30 minute or an hour. When the marination time is over, thread the chicken cubes through the skewers and grill them for 15 – 20 minutes. Remove kebabs from the oven. They should be soft and tender on the inside and beautifully charred on the outside.

If you choose to give your kebabs a smoky flavor (dhungar method) then follow the step by step process below. I have used dhungar method in dal tadka and Chicken seekh kebab recipe

These kebabs are practically healthy, oil free and prepared with just the right amount of spices. Drizzle some lime juice, sprinkle some chaat masala, garnish with cilantro leaves and enjoy these yummy kebabs with chutney of your choice.

Afghani Kebab Recipe

Afghani Kebab Recipe

4.32 from 19 votes
Succulent chicken kebabs marinated in mint, yogurt and spices is a complete crowd pleaser recipe. A perfect appetizer for any party.
Prep: 2 hours
Cook: 15 minutes
Total: 2 hours 15 minutes
Servings: 4 PEOPLE

INGREDIENTS 

GRIND TO PASTE

  • 10 - 12 leaves of Fresh Mint leaves
  • 10- 12 stems of Cilantro leaves
  • 2 tablespoon Fresh cream

SECOND MARINADE

INSTRUCTIONS

  • Clean and wash Chicken. Cut into cubes. Set it aside.
  • Wash cilantro and mint leaves. Toss them in a mixer along with cream and grind them to a fine paste. Set it aside.
  • Meanwhile assemble ingredients for second marinade.
  • In a bowl whisk curd, ginger garlic paste and mustard oil.
  • Add rest of the ingredients one by one.
  • Add salt...
  • Mix in cilantro- mint-cream paste that we grounded earlier.
  • Mix until well blended. Taste and adjust seasonings.
  • Add chicken pieces.
  • And coat them well with the marinade. Cover and keep it in the fridge for 2-3 hours or may be longer.
  • Dip skewers in water for 30 minutes or an hour. Preheat oven @ 400 degree F.
    Wooden skewers in water
  • Thread chicken cubes onto wooden skewers and...
  • Place it in the heated oven.
  • Grill at 400 degree for 15 - 20 minutes or until chicken is done.
  • If you choose to give it a smoky taste then follow the steps below. Heat charcoal on a cook top...
  • Heat until its red hot...
  • When they are red hot place them in a kadai...
  • Add 1 teaspoon ghee on top of the hot charcoal..
  • As the smoke starts to arise...
  • Arrange chicken kebab on a wire rack and place it on the smoky kadai.
  • Cover and let chicken sit in smoke for 4-5 minutes.
  • Remove and arrange it on a platter.
  • You can sprinkle some chaat masala on top and..
  • Drizzle some lime juice, garnish with cilantro leaves and enjoy these yummy kebabs with chutney of your choice.
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi

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Comments

  1. manju saraiya says:

    Nice recipe of afghani kebabs…

  2. Anjali says:

    Hi, tried and came perfect. My family loved it. Tried your tadka dal and was a restaurant style dinner at my place. Keep them coming.

  3. marina says:

    hi ruchi, i tried this recipe … came out perfect …. i had one question… can i use any other oil or only mustard oil will …..ofcourse i did use mustard oil for the first time whn i made this kebab … thanks for your reply ….regards marina.. tk care ..

    • Ruchi says:

      Thanks Marina for trying the recipe and sharing your experience with me. Mustard oil adds heat and a different kind of flavor to the kebabs. But feel free to substitute mustard oil with ghee.

  4. sk raju says:

    Nice recipe

  5. kishor Tiwari says:

    (Pefect) thanks Ruchi …anjali

  6. Rusha says:

    Hi Ruchi,
    Will the tandoor smell come from the kebabs after the smoke infusion?
    Please reply….Want to give it a try.

  7. Sangeeta says:

    Nice recipe, what is the cream that you mentioned?
    Usually when I made it before, it would come out hard and not soft juicy like restuarants.
    Thanks

    • Ruchi says:

      You can use either homemade fresh cream or store bought thick cream.
      For juicy chicken – don’t bake it for long as it dries out and turns hard.

  8. Rishikesh says:

    Sounds great will try for my college project cause I’m doing hotel management in Pune thank u for the recipe