Morgh Kebab

(Chicken Kebab)

Serves 4-6

Ingredients:

  • 1kg boneless chicken thighs (skinless, rinsed and patted dry) (Can use breasts as well, though thighs preferable)

  • 1 onion (finely diced)

  • 3/4 C yogurt

  • 1/2 lemon (juiced)

  • 1/4 C soy sauce

  • 1/4 C ketchup or tomato sauce / passata

  • 1/2 T turmeric

  • 1/2 T celery seed (optional)

  • 1/4 C vegetable oil (preferably canola / rape seed)

  • Salt

  • Pepper

Preparation:

  1. Cut chicken into 2”-3” pieces and set aside.

  2. Beat together oil, yogurt, soy sauce, ketchup, onions, turmeric, celery seed (if using), 1 t salt, and 1 t pepper.

  3. Once sauce fully blended add chicken pieces and massage into sauce with hands so chicken fully coated and largely submerged in marinade. 

  4. Place in fridge and allow to marinade for at least 2-3 hours, up to 24 hours. 

  5. Once sufficiently marinaded and ready to cook, prepare the barbeque for grilling purposes (i.e. ignite coals or light gas grill. Can use broiler if cooking indoors). 

  6. Fold chicken pieces and pierce with skewer so that both ends of the chicken piece touch on skewer (i.e. in form of the letter “C”). Fill up enough skewers with chicken pieces to place on grill or in broiler. 

  7. Once coals or broiler ready for cooking, place skewers on / under heat, rotating skewers so that all four sides of the chicken are cooked 2-4 minutes. Cooking time should be approximately 15m, but make sure chicken is sufficiently cooked (but not overcooked to avoid drying).

  8. Pull skewers from heat and use tongs or other tool to push chicken off skewers onto a tray laden with naan or lauvash (if no bread available don’t worry). Can also garnish with sprigs of coriander / cilantro and onion slices.

  9. Enjoy with bread and garnishments!