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Chicken Hariyali Kebab — AI-generated food illustration

Chicken Hariyali Kebab

Coriander, mint and yogurt coat these green chicken kebabs. A hot grill gives a little char while the herbs keep the flavour fresh.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting / soaking / chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Ingredients
  • 600 g boneless chicken thighs cubed
  • 40 g coriander leaves
  • 20 g mint leaves
  • 100 g strained yogurt
  • 1 tbsp ginger garlic paste
  • 1 tbsp lemon juice
  • 1 green chilli
  • 1 tsp ground cumin
  • 0.5 tsp garam masala
  • 0.75 tsp salt
  • 1 tbsp oil

Method
 

  1. Blend marinade
    Blend coriander, mint, yogurt, ginger garlic paste, lemon, chilli, cumin, garam masala, salt and oil until smooth.
  2. Marinate
    Coat chicken and refrigerate 2 hours.
  3. Skewer
    Heat oven to 220°C conventional. Thread chicken on metal skewers and set over a lined tray on a rack.
  4. Cook
    Roast 16–20 minutes, turning once, until cooked to 74°C. Briefly grill for light char if desired.
  5. Serve
    Rest 3 minutes and serve with sliced onions and lemon.

Notes

Use mostly herb leaves and tender stems to avoid bitterness. Keep the marinade thick instead of adding water.