Make this Delicious Creamy Nutty tasting Easy Baked Afghani Chicken Kebab. A brilliant appetizer idea for a crowd. An Easy yogurt marinated chicken kebab with simple and subtle ingredients. Making it kid friendly too
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Afghani Cuisine
Afghani cuisine, has an influence of cuisines from India, The Mediterranean basin.
The spices like cumin, herbs like coriander and mint, and garam masala are all influenced by Indian Cuisine, Kebabs with yogurt marinades are a direct influence by Persian and Turkish Cuisine
Rice, Pilaf, and Biryani are all a staple in afghani cuisine, inspired and influenced by neighboring countries like Pakistan, and Uzbekistan.
Kabuli Pulao is Afghan's National Dish.
In Afghanistan, there are various diverse groups, that contribute to the various.
The cuisine is not spicy at all. Afghan cuisine uses more subtle spices, yogurt, cashews, dry fruits. Go to this blog on Afghan cuisine and Recipes, Mirriam has an amazing collection of afghan recipes.
Afghani Chicken Kebab
Kebabs are an indispensable, part of Afghan cuisine. Owing to their proximity to other countries, there is a variety of Kebabs, Usually made with minced or chunky lamb meat or beef and some spices. Skewered and grilled over an outdoor grill, oven, or pan.
This Afghan Chicken Kebab recipe is my take on the classic afghan kebobs. This recipe is made with a very subtle white marinade that is dominated by poppy seeds, melon seeds, cashews, yogurt, cumin, and ground coriander (dhania powder).
To make it easier and quicker, I have baked the kebobs here.
Why You'll Love this Kebab Recipe
- First, its easy.
- Made healthy and pretty low in calorie
- Non-spicy recipe, that is super friendly for kids too.
- Baked and made quick
- Works beautifully as an appetizer just like the other kebab recipes.
- Can be made into a main course paired with Pilaf or Bread.
- Can be made as a part of a platter including other kebab Varieties like Hariyali Chicken Tikka, Lehsuni Kebab, Malai kebab, Tangdi Kebab, or Airfryer Chicken Kebabs
Ingredients
Here is what we are going to use to make these baked Afghani Chicken Kebabs The marinade is similar to Our Indian Malai Kebab or the Chicken tikka
- Chicken Thigh Boneless - Fresh, skinless, chicken thigh boneless, cut into 2 inch pieces. If you are using frozen chicken, then let it thaw completely before marinating.
- Yogurt - Hung curd or greek yogurt will best work here
- Poppy seeds - Poppy seeds/ khus-khus, are used in Afghan, and Uzbek cuisine on their bread and marinades.
- Melon Seeds - Musk melon seeds, give that sweetish taste and thicken the marinade
- cashews - Cashews with Yogurt, make the marinade creamier and gives that, golden color on baking the kebobs
- Ground Coriander - powdered or ground dry coriander is what we need.
- Salt to taste
- Pepper - black or white pepper can be used here
- Ground Cumin - ground roasted cumin or jeera powder.
- Ghee - Butter, olive oil can be used here.
Optional Ingredients Substitutions and Variations
- you may use turmeric, ginger garlic paste or only garlic paste. I have not used it, just to make it subtle and kid-friendly
- Instead of cashews, you may use almonds or pine nuts.
- To make it even creamier, you can add a little bit of heavy cream.
See the recipe card for quantities.
Instructions
Here's a step-by-step process on how to make afghan chicken kebab
Step 1 :
In a food processor, add all the marinade ingredients - yogurt, melon seeds, poppy seeds, cashews, and ground coriander. Grind to a smooth marinade
Step 2:
In a bowl, add the chicken pieces, the ground marinade and cumin, salt, and pepper.
Step 3:
Mix well and marinade for a minimum of 30 mins Or preferably overnight.
Step 4:
Preheat Oven. Prepare a baking tray by lining it with aluminum foil. (So You don't have dirty dishes later on)
Step 5:
Place the Marinated chicken and bake at 450 F/230 C on the top rack of the oven with top and bottom rods on. For about 12 mins. Towards the end, just grill with the top rod on, It will give those charred edges.
Tips For Baking Perfect Kebabs Always
- Always preheat the oven to the maximum temperature. This enables the oven to be really hot and replicates, close to fire grilling. Low heat oven, will make the chicken lose all of its water and the marinade tends to ooze out very fast. So make sure your oven is really hot.
- Bake on the top rack, which is just a little below the top heating rod.
- Use a baking tray, well line with aluminum foil, or even parchment paper should be fine.
- If your marinade is runny, add in a little cornstarch. This helps keep the marinade together. and gives a lovely texture to the kebab
- Towards the end of baking time, shift to the only top rod. This gives the kebab charred edges.
Equipment
You will need a
- Mixing bowl
- Basting brush
- skewers - optional
- Air-tight container if stored in the freezer
- baking tray for baking the kebabs
Alternatively you can use an airfryer or an out door grill
Storage
You can store the marinated chicken in the freezer for about 10 to 15 days.
In the refrigerator, the marinated Afghan Chicken Kebab can be stored for up to a maximum of 3 days.
Cooked/baked Chicken Kebab can be stored in an air-tight container for up to 3 to 5 days in the refrigerator and up to 10 days frozen.
TO Serve, thaw and heat it up on a pan or in an oven. Serve Fresh
What To Serve Afghan Kebab With ?
Afghan Kebabs are best paired with chutneys, Pilaf, Naan Bread, Kabuli Naan Kabuli Pulao, and some salads.
chutneys and dips Like - Cilantro mint Chutney, or this beet hummus
Or With Salads like this Beluga Lentil Salad, Laccha Salad, Cucumber Salad, Indian Kachumber Salad, simple garden salad Or this cucumber yogurt salad
Easy Naan, Pita Bread, Garlic Coriander Naan, GLuten Free Naan and Peshawri Naan are all
Pilafs, Pulaos or Rice - Trying pairing Afghan Kebabs with Lemon Rice, Ghee Rice, Indian Style Jeera Rice Or this super easy Instant pot Healthy Brown Rice
Drinks you can serve Afghan Kebab could be this Minty Buttermilk(Chaas), Masala Lassi , Strawberry Lassi or this Lemonade with Basil seeds
📖 Recipe
Easy Baked Afghani Chicken Kebab
Ingredients
- 1 lb Chicken Thigh Boneless Skinless (cut into 2'' pieces)
- ½ cup yogurt (or hung curd)
- ½ tablespoon poppy seeds
- ¼ cup melon seeds (musk melon seeds)
- ¼ cup cashews
- 1½ teaspoon ground cumin
- ¾ tablespoon ground coriander (Dhaniya powder )
- salt to taste
- 1 teaspoon pepper
- 2 tablespoon ghee (or butter, olive oil)
Instructions
- Make the MarinadeIn a food processor add all the marinade ingredients - yogurt, melon seeds, poppy seeds, cashews and ground coriander.Grind to a smooth paste.
- In a mixing bowl add the cut chicken pieces, the marinade, add salt, cumin, and pepper.Note: If the marinade is too runny add a little bit of corn starch
- Mix well and marinate the chicken for a minimum of 30 mins or overnight. Note :To marinate overnight, store in an airtight container and let it marinate over night in the refrigerator.
- Bake the Afghan Kebabs Pre heat the oven, line a baking tray with parchment paper or an aluminium foil. Lightly grease.
- Place the marinated chicken kebabs on to the baking tray and let it bake for about 12 mins.Bake them on the top rack with both the rods on. Towards the end of the baking time, switch off the bottom rod and bake with only the top rod on. This will give a nice charred edges to the chicken kebab.
- Remove from the oven, and serve hot with cilantro chutney, breads or pulao
Notes
Tips For best Kebabs
- To marinate overnight, store it in an airtight container and let it marinate overnight in the refrigerator.
- If the marinade is too runny add a little bit of cornstarch
- Toward the end of the baking time, switch off the bottom rod and bake with only the top rod on. This will give a nice charred edge to the chicken kebab
- Always preheat the oven to the maximum temperature. This enables the oven to be really hot and replicates, close to fire grilling. Low heat oven, will make the chicken lose all of its water and the marinade tends to ooze out very fast. So make sure your oven is really hot.
- Bake on the top rack, which is just a little below the top heating rod.
- Use a baking tray, well line with aluminum foil or even parchment paper should be fine.
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