Indulge In The Rich Flavors Of Afghani Kathi Kebab

Sunny Priyan

500g boneless chicken, yogurt, ginger-garlic paste, lemon juice, cumin, coriander, garam masala, paprika, turmeric, oil, and salt.

Ingredients 

Mix all the ingredients together in a large bowl. Refrigerate for at least 2 hours.

Marinate The Meat

Heat butter or ghee in a pan over medium heat, add the marinated meat, and cook for 8-10 minutes. Or grill for a smokier flavour.

Cook The Kebab

As the kebabs cook, warm the parathas, spread mint and tamarind chutneys, and add lettuce, tomatoes, and cucumbers.

Prepare The Kathi Roll

Place the kebabs in the center of each paratha and top with sliced onions, green chilies, and fresh coriander.

Assemble The Kathi Kebab

For a smokier flavour, grill the kebabs over charcoal, and add chutneys for extra rich flavour.

Tips

Roll the paratha tightly around the kebabs, and serve the Afghani Kathi Kebab hot with chutneys, raita, or salad.

Roll And Serve

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