Afghan chutney
Enjoy this chutney with your favourite barbecued meats. With green chillies, coriander, garlic and citrus, it packs a punch and will bring any dish to life
Afghan chicken skewer kabob
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr marinating
- Easy
- Serves 4 - 6
Skip to ingredients
- 3 onions2 chopped and 1 finely sliced
- 50g bunch of coriander
- 1 green chilli
- 2 lemonsjuiced
- 50ml sesame oil
- 120ml apple cider vinegar
- 1 tbsp ginger and garlic paste
- 1 tbsp chaat masala
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 500g skinless, boneless chicken thighscut into bite-size pieces
To serve
- naanor flatbreads (optional)
- 1 onionfinely sliced
- 3 vine tomatoescut into wedges
Nutrition: Per serving (6)
- kcal239
- fat16g
- saturates3g
- carbs7g
- sugars5g
- fibre2g
- protein17g
- salt0.2g
Method
step 1
Blitz the chopped onions in a food processor, then press through a sieve over a bowl to extract the onion juice. Set the juice aside and discard the onion pulp.
step 2
Put the coriander, chilli, lemon juice, sesame oil, vinegar, ginger and garlic paste, chaat masala, cumin, turmeric, the onion juice and some seasoning in a food processor. Whizz together to make a marinade.
step 3
Tip the chicken into a large bowl along with the marinade, mix to coat and leave for 1 hr, or overnight.
step 4
Skewer the chicken pieces onto 4-6 long metal skewers. Cook on the barbecue over ashen coals or wood. Alternatively, cook on a gas barbecue or under a hot grill for 15-20 mins, turning frequently until charred and cooked through.
step 5
Serve the skewers with naan (Afghan naan is preferable), the sliced onion and tomatoes, and some Afghan chutney and garlic yogurt (see recipes, below).
