📝 About This Recipe
Transport your senses to the bustling street markets of Kabul with these tender, golden-hued chicken skewers. Marinated in a rich blend of creamy yogurt, aromatic saffron, and a hint of warm spices, this dish represents the soul of Afghan hospitality. The combination of high-heat charring and a citrus-garlic marinade ensures every bite is incredibly juicy with a signature smoky finish.
🥗 Ingredients
The Chicken
- 2 pounds Boneless Skinless Chicken Thighs (cut into 1.5-inch uniform cubes)
The Marinade
- 1/2 cup Greek Yogurt (full fat preferred for tenderness)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 5 cloves Garlic (minced into a fine paste)
- 1 tablespoon Fresh Ginger (grated)
- 1/2 teaspoon Saffron Threads (crushed and dissolved in 1 tbsp hot water)
- 1/2 teaspoon Ground Turmeric
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Ground Cumin
- 2 tablespoons Vegetable Oil (plus extra for greasing the grill)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For the Skewers
- 1 large Red Onion (cut into thick petals)
- 1 large Green Bell Pepper (cut into 1-inch squares)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 teaspoon Sumac (for a tangy dusting)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
In a small bowl, crush the saffron threads with a pinch of sugar using a mortar and pestle. Add 1 tablespoon of hot water and let it steep for 10 minutes until it turns a deep crimson.
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2
In a large glass mixing bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, vegetable oil, turmeric, coriander, cumin, salt, and pepper. Whisk in the steeped saffron water until the marinade is a vibrant orange.
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3
Add the cubed chicken thighs to the bowl. Use your hands or a spatula to ensure every piece of meat is thoroughly and evenly coated in the marinade.
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4
Cover the bowl tightly with plastic wrap and refrigerate. For the best flavor and texture, marinate for at least 4 hours, though overnight (up to 24 hours) is ideal for the most tender results.
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5
If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent them from burning.
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6
Remove the chicken from the refrigerator 20 minutes before cooking to take the chill off. This ensures even cooking.
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7
Thread the chicken onto the skewers, alternating with pieces of red onion and green bell pepper. Do not crowd the pieces too tightly; leaving a tiny bit of space ensures the heat circulates for a better char.
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8
Preheat your grill (charcoal is traditional, but gas works) to medium-high heat. Clean the grates and lightly oil them using a paper towel dipped in vegetable oil.
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9
Place the skewers on the grill. Cook for about 5-6 minutes on the first side without moving them, allowing a nice golden-brown crust to form.
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10
Flip the skewers and cook for another 5-7 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are slightly charred at the edges.
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11
Remove the skewers from the grill and transfer them to a warm platter. Cover loosely with foil and let them rest for 5 minutes to allow the juices to redistribute.
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12
Just before serving, sprinkle the kebabs with sumac and fresh cilantro. Serve hot with lemon wedges on the side.
💡 Chef's Tips
Use chicken thighs instead of breasts; they are much more forgiving on the grill and stay juicy under high heat. Don't skip the saffron; it provides the authentic golden color and floral aroma that defines Afghan Morgh Kebab. If you don't have a grill, you can use a cast-iron grill pan or broil the skewers in the oven on a wire rack over a baking sheet. To ensure the garlic doesn't burn and turn bitter, make sure it is finely minced or grated into a paste so it blends into the yogurt. Always let the meat rest after grilling; this is the secret to a moist kebab.
🍽️ Serving Suggestions
Serve alongside a mound of aromatic Kabuli Pulao (Afghan rice with carrots and raisins). Pair with fresh Afghan Naan or flatbread to wrap the meat and soak up the juices. Include a side of 'Chutney Sabz' (a spicy Afghan green chutney made with cilantro, lime, and chili). A cold side of Salata (diced cucumber, tomato, and onion salad) provides a refreshing crunch. Serve with a glass of 'Doogh', a savory Afghan yogurt drink with mint and cucumber.