The green chicken kebabs | Chicken kababs are tender and super flavorful. Make the marinade with ground herbs, spices, and yogurt and you will have one of the best kebab recipes. This is similar to the Hara bhara chicken kabab.
Kababs have always been and will always be on the list of my favorite things. Kababs with yogurt in the marinade – now that’s even better. It doesn’t matter if its green or red, but these succulents goodness is worth every bite. Please don’t turn away by the word green.
In this case, green doesn’t necessarily have to be less tasty.
These kababs are flavorful, moist, quick to put together, and so would be an excellent option for your next get-together or Super Bowl party. Remove the chicken from the skewers onto a serving plate and place a toothpick on each for a bite-size appetizer.
This is inspired by the Indian chicken kebab recipe or Hara bhara kebab (which means green kebabs). These are also called hariyali chicken kebabs which again means green.
We are a family of Chobani greek yogurt lovers. So when I had to make something with chobani yogurt, it came rather easy.
Easy Chicken Recipes you may like:
Butter Kebabs | Malai Kebabs | Almost melts in your mouth
Crispy Chicken Wings | Oven Baked Wings
Restaurant Style Chicken Tikka Masala
How to tenderize meat?
Yogurt is a meat tenderizer, and the thick creamy consistency of greek yogurt will help bind and hold the spices together when grilled. You can also buy meat tenderizers from the market.
How to make greek yogurt?
If greek yogurt is not available, then you can pour the plain yogurt in a muslin cloth and tie it up for few hours. Once the excess water drains you can transfer the thick yogurt into a bowl. Once you whisk it you will have greek yogurt.
If you don’t want to wait for the water to drain and wash the messy cloth, the store brought Greek yogurt works best.
Easy and so convenient!
How to grill kebabs in the oven?
I used a 3-inch deep roasting pan for placing the skewers and grilling. It helps the chicken to stay dry and not soak in its juices. Using an aluminum foil leaves no mess and makes clean up a breeze.
Alternately you can also cook this on the stovetop. Please refer to notes.
How to make chicken kebabs?
- Pat dry the chicken well with a paper towel or kitchen towel.
2. Add the contents of 1st marinade ( ginger garlic paste + red chilly powder + lemon juice + salt) to the chicken. Mix and keep aside for 10 minutes.
3. Grind all the herbs along with yogurt to a very smooth consistency. Transfer into a bowl. Add the spices and salt. Taste and adjust the salt as needed.
4. Pour it over the chicken, mix well. Pour oil and coat the chicken well. Cover and marinate for 4-8 hours. (If in a hurry 1 hour works fine too).
5. Soak bamboo skewers in water for atleast 30 minutes before using or else the sticks can burn.
6. Apply little oil on the skewer and thread the chicken pieces. (You can place the skewers in a deep roasting pan so that the chicken does not touch the bottom of the pan).
7. Brush with oil and broil it for about 30 minutes, 12-15 minutes on each side. Brush some additional oil when you turn the sides in between.
8. Once the chicken is cooked, drizzle with some additional butter. Serve with mint chutney or with mint yogurt dip.
What to serve with chicken kebabs?
- Rice
- Pita bread
- Naan
The green chicken kebabs are tender and super flavorful. Make the marinade with ground herbs, spices, and yogurt and you will have one of the best kebab recipes.
- 2.2 pound (1 kg) chicken breast or thighs cut into 1 inch cubes
- 1 tablespoon ginger garlic paste
- 1 teaspoon red chilly powder/paprika
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1/2 bunch cilantro/coriander leaves about 1 cup pressed
- 3 cloves garlic
- 1 medium onion 1 cup sliced
- 3 green chilies or jalapeños
- 1/2 cup thick yogurt I used Chobani Greek yogurt
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala / all-spice mix
- 1/2 teaspoon salt or to taste
- 2 tablespoons oil
- 8-10 bamboo skewers
- Oil for drizzling
- Melted butter for brushing
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Pat dry the chicken well with a paper towel or kitchen towel. Add the contents of 1st marinade( ginger garlic paste + red chilly powder + lemon juice + salt) to the chicken. Mix and keep aside for 10 minutes.
-
Grind all the herbs (cilantro + garlic + onion + chilies) along with yogurt to a very smooth consistency. Transfer into a bowl. Add the spices except for the oil. Taste and adjust the salt and spices if needed.
-
Pour it over the chicken, mix well. Pour oil and coat the chicken well. Cover and marinate for 4-8 hours. (If in a hurry 1 hour works fine too).
-
Soak bamboo skewers in water for at least 30 minutes before using or else the sticks can burn.
-
Apply little oil on the skewer and thread the chicken pieces. (You can place the skewers in a deep roasting pan so that the chicken does not touch the bottom of the pan).
-
Brush with oil and broil it for about 30 minutes, 12-15 minutes on each side. Brush some additional oil when you turn the sides in between.
-
Once the chicken is cooked, drizzle with some additional butter. Serve with mint chutney or with mint yogurt dip.
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Add half bunch of mint leaves and a clove of garlic to a food processor and grind to a smooth paste with about 2 tablespoons of yogurt. Add another 1 cup of Chobani yogurt and give it one quick mix for a smooth texture. Add salt as needed. (do not overmix or else the yogurt will become watery)
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(Please check notes for additional cooking methods)
When cooking in an outdoor grill: Mix 1/8 cup oil with 1 tablespoon water and brush this on the chicken in between. This will keep the chicken really moist.
Stovetop method: Place a pan on high heat. Once it's really hot, lightly brush the pan with some oil. Add the chicken cubes (Don't overcrowd the pan). Drizzle some additional oil or butter on the chicken. Once the water from the chicken evaporates, cover for a couple of minutes till the chicken cooks, turning as needed.
You can also add vegetables in the leftover marinade and add it to skewers.
HEY THERE! HAPPY TO SEE YOU 🙂
