Margarita's International Recipes


Murgh Kebab

This recipe for chicken kebabs reminded me of tandori chicken, in that it's yougurt-based and very yellow from the saffron. The recipe was OK and the chicken was very tender and juicy, however I thought it tasted too much of saffron. If I was to make it again, I'd skip the saffron altogether.

When I made it I substituted yellow peppers for green peppers, but green peppers would have been nicer, plus would have made the dish more colorful. Other than that, and using chicken thighs instead of breasts (because they are cheaper), I followed the original recipe exactly. My modified recipe only excludes the saffron from the original.

Marga's Murgh Kebab Recipe

Ingredients murgh kebabs

  • 2lbs Boneless chicken breasts or thighs
  • 1 tbsp. Corn oil
  • 2 tbsp. plain yogurt
  • 2 tsp. crushed garlic
  • 1 tsp Salt
  • 1/2 tsp. ground coriander
  • Yellow onion
  • Green bell pepper
  • 1 box Cherry tomatoes

    Instructions murgh kebabs

    Cut chicken into 2-inch pieces. Place in a bowl and add garlic, oil, salt, coriander and yougurt. Mix well and marinate overnight. Cut bell pepper on thick strips. Cut onion on large pieces. Put chicken pieces on skewers alternating with tomatoes, onions and green peppers. Grill for about 12 minutes, until done.

    Original Murgh Kebab Recipe

    From Afghan Web

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