Afghani Chicken Kabobs
Afghani Chicken Kabobs
Afghani cuisine is influenced by Middle Eastern and South Asian cuisines. The people of Afghanistan are big meat eaters and love to barbecue. Kabobs are a staple of their cuisine. Instead of cooking them in a tandoor like their neighbors in Pakistan and India, kabobs are grilled over an open flame.
Servings: 2
Equipment
- food processor
- metal skewers
Ingredients
- 1 1/4 lb boneless skinless chicken breast or thighs cut into 2” pieces
- 1/4 cup olive oil
- 1/4 large red bell pepper
- 3 garlic cloves
- 1 tbsp ginger minced
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Purée all of the marinade ingredients in a food processor.
- Marinate the chicken for at least 8 hours.
- Turn on your oven’s broiler. Place 4 pieces of the marinated chicken on metal skewers. Place the chicken kabobs on a rack on a baking sheet lined in foil.
- Broil the chicken for 6 minutes a side. They will cook for the same amount of time if using a grill. Let rest for 5 minutes before serving.
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