Green Herb Chicken Kebabs with Mint, Coriander and Yogurt

What you need

• 600 g (1 1/3 lb) boneless skinless chicken breast, cut into 3 cm (1 in) cubes
• 30 g (1 packed cup) fresh mint leaves
• 60 g (2 packed cups) fresh coriander, leaves and tender stems
• 2 serrano chilies, stemmed, seeded for milder heat
• 4 cloves garlic
• 1 tbsp fresh ginger, roughly chopped
• 2 tbsp lemon juice
• 120 g (1/2 cup) thick plain yogurt, full fat, strained if watery
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp black pepper, freshly ground
• 1 1/4 tsp salt
• 3 tbsp vegetable oil, divided; 1 tbsp in the marinade, the rest for brushing
• 1 red onion, sliced into thin rings, for serving
• 1 lemon, cut into wedges, for serving

Method

Restated from the original video

1. 1

   Blend the mint, coriander, chilies, garlic, ginger and lemon juice with 2 tbsp of water into a smooth, bright green paste.

2. 2

   In a large bowl, mix the paste with the yogurt, 1 tbsp of the oil, cumin, garam masala, black pepper and salt.

3. 3

   Add the chicken and turn until every cube is coated. Cover and refrigerate for at least 1 hour and up to 8 hours.

4. 4

   Thread the chicken onto skewers, leaving a little space between the cubes so the heat can reach all sides. Soak wooden skewers in water for 30 min first.

5. 5

   Heat a grill to medium-high, or heat the oven to 230 °C (450 °F) with a rack set over a lined tray.

6. 6

   Cook the skewers for 12-15 min, turning every 3-4 min and brushing with a little of the remaining oil, until the edges are charred in spots.

7. 7

   Check that the chicken reaches 74 °C (165 °F) inside, with no pink in the center.

8. 8

   Rest the kebabs for 3 min. Serve with the red onion rings and lemon wedges.

Imported from potsandpans.in. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.