Afghan chicken kebabs

• onion↗3

  2 pcs minced, 1 pc thinly sliced

• coriander50 г g
• green chili↗1
• lemons↗2

  juiced

• sesame oil↗50 мл ml
• apple cider vinegar↗120 мл ml
• ginger‑garlic paste↗1 ст. л. tbsp
• chat masala↗1 ст. л. tbsp
• ground cumin↗1 ч. л. tsp
• ground turmeric1 ч. л. tsp
• skinless, boneless chicken thighs↗500 г g

  cut into bite‑size pieces

• naan↗

  or flatbread (optional)

• onion↗1

  thinly sliced

• grape tomatoes↗3

  cut into wedges

Step-by-step instructions

1. 1

   Finely process the onion in a food processor, pass it through a sieve into a bowl to obtain onion juice. Set the juice aside and discard the pulp.

2. 2

   In the food processor, combine coriander, green chili, lemon juice, sesame oil, apple cider vinegar, ginger‑garlic paste, chat masala, ground cumin, ground turmeric, onion juice and a pinch of spices. Mix until a homogeneous paste forms.

3. 3

   Transfer the chicken pieces to a large bowl, add the marinade, toss thoroughly so the meat is fully coated, and let it marinate for at least 1 hour, preferably overnight.

4. 4

   Thread the chicken onto 4–6 long metal skewers. Cook on a barbecue over charcoal or wood, or grill on a gas grill or under a hot grill for 15–20 minutes, turning frequently, until a browned crust appears and the meat is cooked through.

5. 5

   Serve the kebabs with naan (preferably Afghan) or other flatbread, thinly sliced onion, tomato wedges, and also with Afghan chutney and garlic yogurt (recipes below).