Mark’s Recipe Box

Murgh Kebab (Yogurt-Marinated Chicken Skewers)

Dinner4 servings30 min, plus 1 to 8 hr marinatingafghan, chicken, grill, yogurt, make-ahead

Goes well withChutney Sabz (Afghan Cilantro and Walnut Green Sauce)Salate Watani (Afghan Tomato, Cucumber and Onion Salad)

Do this first

  1. At least 1 hour ahead (up to 8): grate the 4 cloves garlic into a large bowl. Juice the lemon into it.
  2. Add the 1 cup yogurt, 2 tsp coriander, 1 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric, 1 1/2 tsp salt, 1 tsp pepper and 2 tbsp oil. Stir. This is the marinade.
  3. Cut the 2 lb chicken thighs into 1 1/2-inch pieces. Add them to the marinade and mix. Cover and refrigerate. Wash the board and knife.
  4. If using wooden skewers, soak them in water 30 minutes.
  5. When you're ready to cook, heat the gas grill or the Lodge grill pan to medium-high. Do the prep below while it heats.

Then prep

  • Slice the 1 small red onion into thin rings for serving. Put them in a bowl.
  • Cut lemon wedges for serving.
  • Set out the skewers, tongs, a plate for the cooked chicken, a thermometer and the naan.
  • Everything is ready. Wash the board and put the knife away.

Ingredients

  • 2 lbboneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1 cupwhole-milk plain yogurt
  • 4 clovesgarlic, grated
  • 1lemon, juiced, plus wedges to serve
  • 2 tspground coriander
  • 1 tspground cumin
  • 1 tsppaprika
  • 1/2 tspground turmeric
  • 1 1/2 tspsalt
  • 1 tspblack pepper
  • 2 tbspneutral oil
  • 1 smallred onion, sliced into thin rings
  • naan or Afghan bread, to serve

Steps

  1. Thread the chicken onto skewers, pieces touching but not packed tight. Let extra marinade drip off. Wash your hands.
  2. Oil the grill grates.
  3. Put the skewers on the grill. Grill 10 to 12 minutes total.
  4. Set a timer for 3 minutes. When it goes, turn the skewers. Repeat every 3 minutes.
  5. Check the chicken at 10 minutes. It's done when charred in spots and 175°F inside. If not, keep grilling and check again, up to 12 minutes.
  6. Move the skewers to the plate. Rest 5 minutes. Set a timer. While it rests, set the table.
  7. Serve on naan with the onion rings and lemon wedges.

Notes

Thighs stay juicy on the grill. Breast works but dries out past 160°F. Serve with chutney sabz. These are our own versions in the Milk Street style, not recipes from the book. Written from the standard method, not yet cooked.

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