Hariyali Chicken Kebab

These may be the best chicken kebabs we’ve ever eaten. The cilantro and mint in the marinade (along with the spices, ginger, and garlic) flavours the chicken and then becomes deliciously charred once the kebabs hit the grill. The meat is tender and juicy while crisp on the outside. Marinate the bird for as long as you can—overnight is best.

Serves 4 to 6

Ingredients

Marinade

• 1/2 cup spinach leaves, stems removed (optional)
• 1 cup (250 mL) fresh cilantro leaves
• 1 cup (250 mL) fresh mint leaves
• 2 tablespoons (30 mL) vegetable oil
• 1/2-inch (4 cm) piece fresh ginger
• 6 to 8 cloves garlic, roughly chopped
• 3 to 4 green serrano or bird’s eye chilies, seeds removed, roughly chopped
• 2 teaspoons (10 mL) ground coriander
• 1 teaspoon (5 mL) ground cloves
• 1 1/2 teaspoons (7.5 mL) garam masala
• 1/2 teaspoon (2.5 mL) red chili powder
• 1/4 teaspoon (1 mL) ground turmeric
• 3 tablespoons (45 mL) plain yogurt (not low-fat)

For the chicken

• 14 ounces (400 g) skinless, boneless chicken breast
• 2 Spanish onions, cut into 1-inch (2.5 cm) wedges
• 3 lemons, cut into wedges for the kebabs, plus 1 halved lemon for final juicing
• 2 tablespoons (30 mL) vegetable oil
• Bamboo skewers, soaked in cold water for 15 minutes

Directions

1. To a food processor, add the spinach, cilantro, mint, ginger, garlic, fresh chilies, ground coriander, ground cloves, garam masala, chili powder, turmeric and vegetable oil, and blend to a fine purée. Add the yogurt, and process until well combined.
2. Wash the chicken, pat dry with paper towels, and cut into 1-inch (2.5 cm) cubes. Place in a bowl. Add the paste and toss to coat well. Cover the chicken, and leave to marinate in the refrigerator for at least 30 minutes or overnight.
3. Wipe off the excess marinade from the chicken. Thread pieces of chicken, onion wedges, and lemon wedge onto each skewer in an alternating pattern. Place the skewers on a baking sheet. Drizzle the kebabs with the oil and sprinkle with salt.
4. Preheat the grill to medium (350°F/180°C), then clean and oil the grill grates to prevent sticking.
5. Lay the skewers on the grill, sliding a piece of aluminum foil under the exposed part of the skewers to prevent burning. Grill for 4 to 5 minutes per side, or until slightly crispy and golden and fully cooked.
6. Transfer the skewers to a plate, and tent loosely with foil, letting it rest for 5 minutes. When ready to serve, drizzle with the juice of a lemon.