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Murgh kabab (chicken kabab)
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1kg chicken thigh fillets, cut into 5cm pieces
2 tbsp lime juice
8 cloves garlic, finely chopped
1 large onion, sliced
2 tbsp grated ginger
½ tsp chilli powder
1 tsp caster sugar
4 tbsp ghee
200g Greek yogurt
1 tsp rosewater
1. Marinate the chicken with all the other ingredients, plus 1 tsp salt. Leave for at least 4 hours in a covered box in the fridge, or ideally overnight.
2. Remove from the fridge and set aside for 20 minutes before cooking. Preheat the grill to medium.
3. Thread the chicken onto skewers. Do not pack them tightly, as this will prevent the chicken from cooking evenly.
4. Cook for 20-25 minutes, turning frequently, until thoroughly cooked, the juices run clear and there is no pink meat. Serve immediately.
Typical values per serving: