These skewers are everything you want from grilling! Juicy, tender chicken infused with the deep, earthy warmth of Noshejan Afghan Masala. The yogurt marinade keeps every bite flavorful and moist, while the grill (or grill pan) adds just the right amount of char and smoke. It’s bold, balanced, and incredibly satisfying with minimal effort.
Servings
4
Prep Time
75 Min
Cook Time
16 Min
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1.5” pieces
- ½ cup plain Greek yogurt
- 2 tbsp Noshejan Afghan Masala
- 2 tbsp ginger paste
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Bamboo (soaked) or metal skewers
Instructions
In a large bowl, whisk together yogurt, Afghan Masala, ginger paste, garlic, olive oil, and lemon juice. Add chicken and toss to coat well. Cover and refrigerate for at least 1 hour (or up to overnight).
Preheat your grill or grill pan to medium-high. If using a stovetop grill pan, lightly oil it and heat until it’s just beginning to smoke.
Thread the chicken onto skewers, leaving a little space between each piece for even cooking.
Grill the skewers for about 6–8 minutes per side, or until charred at the edges and fully cooked through (until the internal temp is 165°F).
Serve hot.
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