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.
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.
Soak bamboo skewers in water for at least 30 minutes before using or else the sticks can burn.
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 process it quickly for a smooth texture. Add salt as needed.
(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.