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Kebab e Murgh - Chicken Kabab Marinated in a Yogurt Cumin Sauce

A super flavorful, tender and juicy main dish called Kebab e Murgh.  It is a chicken kebab that you will make again and again. An authentic recipe from Afghanistan.
If you want to make this Plant Paradox friendly, use plain goat milk yogurt instead of whole milk yogurt, pasture raised chicken and if you want a little heat add a pinch of cayenne or hot paprika instead of the red pepper flakes. 
Course Main Dish
Cuisine Afghanistan
Servings 6
Calories 578kcal
Author International Cuisine


  • 3 cups plain yogurt whole milk
  • 6 cloves garlic minced
  • ½ teaspoon garlic powder
  • 1 teaspoon cumin ground
  • 1 teaspoon coriander ground
  • ½ teaspoon black pepper ground
  • 1 tablespoon salt
  • 3 lbs. chicken thighs boneless and skinless
  • ground sumac for garnish
  • red pepper flakes for garnish
  • sliced lemon for garnish
  • flat leaf parsley for garnish


  • Mix all ingredients except the chicken thighs together in a bowl. Once mixed well, add in the chicken and coat all the pieces well.
  • Cover the bowl and refrigerate - or pour the contents in a ziplock bag and refrigerate at least 24 hours.
  • Take the chicken out and place into a colander to drain off the yogurt marinade. You want to remove as much of the marinade as possible by wiping it off.
  • Spray your grill grates with some oil.
  • Turn on your BBQ grill and get to a nice hot temperature.
  • Grill the chicken about 7 minutes a side until they are cooked through.
  • Remove chicken, cover in foil and let rest for 5 minutes before serving.
  • Serve warm with naan bread
  • Garnish with lemons, parsley, sumac and red pepper flakes.


Calories: 578kcal | Carbohydrates: 7g | Protein: 41g | Fat: 41g | Saturated Fat: 12g | Cholesterol: 238mg | Sodium: 1395mg | Potassium: 672mg | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 1.6mg | Calcium: 175mg | Iron: 1.9mg