Kebab need long marination hours, and that helps to infuse the flavours in the meat. Yogurt keeps the meat tender and helps in the marination process.
Hariyali chicken kebab are so simple and yet delish, great for your barbecue nights. Not fussy, without loads of spices and still elegant. Just mint, cilantro, smoked paprika and black pepper will be able to please your taste buds. If you can not do without spices like Indian garam masala, then be my guest — but do not use it liberally.
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Minty Grilled Hariyali Chicken Kebabs
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore, Gluten-Free
Description
These kebabs get a bright, herby marinade overnight.
Grilled to perfection, theyre a summery delight.
Ingredients
- 8 oz (227 g) Chicken thigh pieces (boneless and skinless)
- One bunch Mint leaves (fresh)
- half bunch Cinatro leaves (fresh)
- 2 tbsp Black pepper powder (freshly ground)
- 1 cups (237 ml) Yogurt
- 1 tbsp Chickpea flour
- Salt
- 1 tsp Red chilli powder
- 1 tsp Smoked paprika
- 1 tsp Garam masala powder
- 4 Skewers (bamboo or metal)
- 1 Lime
- 2 tbsp Oil
Instructions
- Wash the chicken thigh, cut it into small pieces, and pat them dry.
- Prepare a rub with chickpea flour, salt, spices, and lime juice.
- Rub the chicken pieces gently with the rub mixture.
- In a bowl, beat the yogurt and add all the spices.
- Puree the mint and cilantro leaves together.
- Blend the mint-cilantro puree with the yogurt and other spices.
- Immerse the chicken pieces in the yogurt mixture, cover with cling film, and refrigerate for at least 12 hours.
- Heat the grill or preheat the oven to 450°F (232°C).
- Soak bamboo skewers in water overnight or for at least 4-5 hours.
- Thread the chicken pieces onto the skewers.
- Line a baking pan with foil and place the chicken skewers in it.
- Roast in the oven for 20 minutes; flip after 10 minutes and roast until nicely browned.
- Broil for another 5 minutes, or until nicely charred. Adjust oven temperature and time as needed to prevent toughness.
- Serve immediately, with lime juice, salad, and sliced onions.
Notes
- For extra tender chicken, marinate for up to 24 hours.
- If using bamboo skewers, soaking them prevents burning and cracking during grilling.
- Leftover kebabs can be stored in the refrigerator for up to 2 days; reheat gently in a pan or microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 3
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
What makes hariyali marinade green?
The green color comes from blending fresh cilantro and mint with green chilies, ginger, and garlic. This herb paste is the base of the marinade and coats the chicken before grilling. 
How long should the chicken marinate before grilling?
At least 2 hours in the refrigerator gives the herbs and spices time to flavor the chicken. Overnight marinating gives a more pronounced taste, especially for bone-in pieces.
What is the best way to grill these kebabs without drying them out?
Use boneless chicken thighs rather than breast meat since they stay juicier over high heat. Grill over medium-high heat and turn the skewers every few minutes until cooked through, about 12 to 15 minutes total.
