Hariyali Chicken Kabab (Green Chicken Kabab)
lb. chicken breasts or thighs - washed and chopped into cubes
tbsp olive oil
tsp garlic - minced
tsp ginger - grated
tbsp green chili - finely chopped
cup fresh cilantro
cup fresh mint leaves
tbsp lemon juice
tsp red chili powder
tsp garam masala
tsp coriander powder
How to make Hariyali Chicken Kabab
- Pour and rub lemon juice, salt and chili powder on the chicken cubes. Set aside for 15 minutes.
- Grind garlic, ginger, mint, cilantro, and green chili in a blender to a smooth, green paste.
- Transfer the green paste to a large bowl and mix yogurt, garam masala, and coriander powder to it. Mix well to form a creamy green paste.
- Add the lemon marinated chicken to the green paste and toss to coat the chicken with the paste evenly.
- Marinate the chicken for 2 hours in a refrigerator so that it soaks the flavors of greens and spices.
- Preheat the oven to 200 degree Celsius for 5 minutes.
- Oil the skewers. Thread 3-4 cubes of the marinated chicken cubes on each skewer.
- Brush the hariyali chicken kababs with oil or butter.
- Grill for 15 minutes, turning the skewer sticks in between until the chicken is cooked.
- Serve hot.
Note: Hariyali chicken kababs can be cooked in a pan also instead of using a grill.
Packing this for office? Hariyali Chicken Kababs taste great when they are served hot. Pack them in an insulated lunch kit or lunch box set so you can eat it warm after a few hours.
Mint was used by the ancient Greeks in their baths and Romans used it as a mouth freshener and as a digestive aid! Mint is named after the ancient Greek mythical character, Minthe, who was a river nymph. The story goes that the God of the underworld, Hades, fell in love with Minthe. When Hades’s wife came to know, she turned Minthe into a plant!