Hariyali Chicken Kabab
HARIYALI CHICKEN KABAB Hariyali Chicken Kabab is a classic Northern Indian starter or snack. Marinated with green paste made with green chilli, corriander and mint leaves along with yogart, thread onto skewers and then grilled to perfection. Tips to make Hariyali Chicken Kabab - For healthier version, i like using chicken breast for this recipe. Feel free to replace with chicken thighs if you prefer and using low fat or fat free yogart. If you are using chicken breast, make sure you marinate it at least 4 hours or better yet, overnight to develop enough flavour. - You could also add in extra vegetables, like peppers, mushrooms or onions onto the skewer. - If using bamboo skewers, soak in the water for at least 30 minutes before grilling or else the sticks can burn. - The Hariyali Chicken Kabab are so versatile, they can be baked/grill in the oven, pan grill on the stove or cooked on the BBQ. So, roll up you sleeves and let's get grilling! INGREDIENTS - 500g boneless chicke