This Afghani Chicken Kebab Recipe delivers juicy, flavor-packed chicken thighs marinated in yogurt, garlic, cumin, and coriander. Grill them up for a perfect smoky char and serve with naan, rice, or a fresh salad!
You ever take one bite of something and immediately think, Where has this been all my life? That was me the first time I had Afghani Chicken Kebabs.
It wasn’t at some fancy restaurant. Nope. It was at a backyard BBQ—one of those summer nights where the grill is working overtime, the air smells like smoke and spices, and everyone’s just hanging out. I took a skewer straight off the grill, the chicken still sizzling, juices dripping, and that first bite? Pure magic.
The yogurt marinade had worked its magic, making the chicken crazy tender. The spices—warm cumin, earthy coriander, a hint of garlic—balanced so perfectly that I had to stop mid-bite to ask, “Who made this? And what’s in it?!”
The host, an old friend who always outdid himself when it came to grilling, just grinned and said, “It’s simple. Yogurt, spices, and patience.”
I went home, determined to recreate it. A few trial runs later (okay, a lot of trial runs), I finally nailed it. And now? I make these ALL THE TIME.
So if you’re looking for something easy, packed with flavor, and guaranteed to disappear the second it hits the table, this Afghani Chicken Kebab Recipe is it. Let’s get cooking.
Why You’ll Love This Afghani Chicken Kebab Recipe?
- Juicy & tender. The yogurt marinade makes sure of that.
- Easy to make. No fancy skills required—just mix, marinate, and grill.
- Packed with warm, balanced spices. Just enough to make every bite interesting.
- Great for meal prep. Marinate overnight, then cook when you’re ready!
- Pairs perfectly with naan, rice, or even stuffed in a wrap. Endless options!
Ingredient Notes:
Simple ingredients, big flavor. That’s the best kind of recipe.
The Marinade – Where the Magic Happens
- Yogurt: Helps break down the chicken, making it melt-in-your-mouth tender.
- Garlic: Because garlic makes everything better.
- Cumin & Coriander: The smoky, earthy backbone of this dish.
- Turmeric: Gives it that golden color and a mild, warm spice.
- Black Pepper: Just enough kick to wake up your taste buds.
- Salt: Essential for bringing out all the flavors.
- Oil: Keeps everything juicy and prevents sticking.
The Chicken – The Star of the Show
- Chicken Thighs: Juicy, flavorful, and hard to mess up. You can use chicken breast, but thighs are way more forgiving.
Pro Tip: Want a deeper flavor? Add a squeeze of fresh lemon juice before grilling!
How To Make Afghani Chicken Kebab?
You won’t believe how easy this is.
Step 1. Marinate the Chicken
In a big bowl, toss in your bite-sized chicken thigh pieces. Now, add yogurt, garlic, cumin, coriander, turmeric, black pepper, salt, and oil. Mix it up really well, making sure every piece is coated.
Cover and let it sit overnight in the fridge (or at least 4 hours). Trust me, the longer, the better!
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Step 2. Skewer It Up
Thread the marinated chicken onto metal skewers. Using wooden skewers? Soak them in water for 30 minutes first so they don’t burn.
Step 3. Cook to Perfection
- Oven Method: Preheat to 180°C (350°F). Bake the skewers for 30 minutes, flipping halfway through.
- Grill Method: Fire up the grill to medium-high heat. Cook skewers for 5-7 minutes per side, flipping when they start to char.
Step 4. Serve & Dig In
Let them rest for a minute (if you can wait that long), then serve hot with naan, saffron basmati rice, or a fresh salad.
Storage Options:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze the marinated chicken for up to 2 months—just thaw and cook!
- Reheat: Pop them in the oven at 300°F (150°C) for 10 minutes, or do a quick pan-sear.
Pro Tip: Kebabs somehow taste even better the next day—so make extra!
Variations and Substitutions:
Want to switch things up? Here’s how:
- Swap the protein: Works just as well with lamb, beef, or paneer.
- Turn up the heat: Add red chili powder or smoked paprika for a spicier kick.
- Dairy-free version: Use coconut milk or dairy-free yogurt instead.
- Get that smoky flavor: Grill over charcoal for an authentic tandoor taste.
What to Serve with Afghani Chicken Kebab?
These kebabs don’t need much to shine, but pairing them with the right sides? Next-level good.
- Saffron Basmati Rice – Fluffy, fragrant, and the perfect base.
- Garlic Naan – Because why wouldn’t you?
- Fresh Cucumber & Tomato Salad – Crunchy, refreshing, and balances the rich flavors.
- Mint Chutney – Adds a fresh, herby contrast.
- Yogurt Dip – Just mix yogurt, lemon juice, and a little mint—simple and delicious.
Pro Tip: Wrap the kebabs in warm naan with some chutney and onions for an insanely good kebab wrap!
Frequently Asked Questions:
Can I cook these without skewers?
Totally! Just bake or pan-fry the marinated chicken pieces until cooked through.
How long should I marinate the chicken?
Overnight is best, but if you’re short on time, at least 4 hours will work.
Can I make these on the stovetop?
Yep! Just use a grill pan or skillet over medium-high heat and cook for 5-7 minutes per side.
This Afghani Chicken Kebab Recipe is simple, insanely flavorful, and guaranteed to impress. Whether you’re grilling outside or baking inside, these kebabs are always a hit.
So, what do you think? Ready to give them a shot? Let me know how they turn out—especially if you put your own spin on them! Can’t wait to hear all about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Afghani Chicken Kebab Recipe
Ingredients
- 2 chicken thighs cut into bite-sized pieces
- ½ cup plain yogurt
- 3 garlic cloves finely chopped
- 1 tablespoon vegetable oil
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon black pepper powder
- Salt to taste
Instructions
Prepare the Marinade
- In a mixing bowl, combine the yogurt, garlic, oil, cumin powder, coriander powder, turmeric powder, black pepper, and salt. Stir well to create a smooth marinade.
Marinate the Chicken
- Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to enhance the flavors and tenderness of the chicken.
Prepare the Skewers
- If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, ensuring even spacing for uniform cooking.
Cook the Kebabs
- Oven Method: Preheat the oven to 180°C (350°F). Arrange the skewers on a baking sheet lined with parchment paper and bake for 30 minutes, turning once halfway through for even cooking.
- Grill Method: Preheat a grill to medium-high heat. Lightly grease the grates and place the skewers on the grill. Cook for 5-7 minutes per side, turning occasionally until the chicken is slightly charred and fully cooked.
Serve
- Remove the kebabs from the oven or grill and allow them to rest for a few minutes before serving. Garnish with fresh herbs and serve with naan, saffron rice, or a side salad.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
