Lime Chicken Kabab

I have made several variations of yogurt marinade for kabab/tandoori/biryani chicken. All have fallen short of when I just guessed and did my own. So here is an outline of my lime/cilantro/curry marinade

5 cloves garlic
3 Tbsp fresh ginger, sliced across grain
1 onion, sliced coarse
about 1/2 cup fresh cilantro, with stems (or all stems). About 1/3 a bunch (or stems from about 1/2 a bunch)
2 tsp curry powder (I like carribean, but indian is good too)
1/2 tsp fresh ground pepper
2 whole (hot) jalapenos
1 Tbsp oil (like olive)
1/2 c greek yogurt
Juice from 2 limes
Salt until quite salty (this is marinade, not sauce), about 2 tsp

Blend into a smooth paste.

Adjust salt/hot/acid to taste. Since we have not added chicken yet, it is safe to taste.

Marinate chicken 1-12 hours, and grill over high flame.

I have some long skewers that I can use with the grill plates removed. Directly over flames. This is preferable, if you can do it. Marinade can be sticky, and grilling suspendeed above flame works better. Kabab/tandori style.

Last modified: 211225