Quirky Foodster

Street Food

Kabab-e-Morgh Sikh (Skewered Chicken Street Kabab) (خیس غرم بابک)

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20 minutes (plus marinating)
Prep
15 minutes
Cook
4
Servings

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Ingredients

  • - Chicken thigh, cubed — 600g (1.3 lb)
  • - Plain yogurt — 150g (2/3 cup)
  • - Garlic, crushed — 10g (2 cloves)
  • - Ground coriander — 5g (1 tsp)
  • - Ground cumin — 3g (1/2 tsp)
  • - Paprika — 3g (1/2 tsp)
  • - Lemon juice — 20ml (4 tsp)
  • - Salt — 6g (1 tsp)
  • - Vegetable oil — 20ml (1 1/2 tbsp)

Method

  1. Combine yogurt, garlic, coriander, cumin, paprika, lemon juice, salt and oil in a bowl.
  2. Add the chicken and mix well to coat; marinate for at least 1 hour, or overnight for best flavour.
  3. Thread the chicken onto skewers.
  4. Grill over medium-high heat, turning occasionally, for 12-15 minutes until charred and cooked through.
  5. Serve hot, straight off the skewer.

Introduction: Juicy skewered chicken marinated in yogurt and spices, grilled over open flame in the style of Afghan street vendors.

Cultural Background: Skewered kababs are a fixture of Afghan street food culture, grilled fresh over charcoal at roadside stalls and served wrapped in naan for a quick, satisfying meal.

Tips: Marinating overnight gives noticeably deeper flavour and more tender meat. If using wooden skewers, soak them in water for 20 minutes before grilling to prevent burning.

Variations: Use lamb or beef cubes instead of chicken. Add bell pepper and onion pieces between the chicken on the skewer for a mixed grill.

Vegetarian/Vegan: No authentic vegetarian version exists for this meat-based street kabab.

Serving Suggestions: Serve wrapped in warm naan with sliced onion and a squeeze of lemon.

Storage: Refrigerate cooked kabab for up to 2 days.

Reheating: Reheat in a hot pan or under a grill to restore char; avoid microwaving as the texture suffers.

Nutrition: 290 kcal | Protein 32g | Carbs 3g | Fat 16g

FAQs:

Q: Can this be cooked without a grill? A: Yes — a hot grill pan or even a hot oven broiler works well as an indoor alternative. Q: Why is my chicken tough after grilling? A: This is usually from overcooking; chicken thigh is forgiving, but check for doneness a few minutes early.
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