Kabab-e Chopan Murgh (کباب چوپان مرغ) — Afghan Grilled Chicken Chops with Herbs

• 800 gChicken thigh, boneless and skinless (cut into 4–5 cm pieces)
• 200 gPlain yogurt (full-fat preferred)
• 30 mlLemon juice
• 18 gGarlic, finely grated (about 6 cloves)
• 10 gGinger, finely grated
• 25 gCilantro leaves, finely chopped
• 10 gMint leaves, finely chopped
• 40 gScallions, finely chopped (white and green parts)
• 2 tspGround cumin
• 2 tspGround coriander
• 2 tspSweet paprika
• 1 tspTurmeric
• 1 tspBlack pepper, freshly ground
• 10 gKosher salt (about 1 3/4 tsp)
• 30 mlNeutral oil (sunflower or grapeseed)
• 150 gRed onion (thinly sliced)
• 2 tspSumac (to dust onions)
• 1 wedgeFresh lemon wedges (cut into 4 wedges)

Instructions

1. 1

   In a large bowl, whisk the yogurt, lemon juice, garlic, ginger, cilantro, mint, and scallions until evenly combined. Add cumin, coriander, paprika, turmeric, black pepper, salt, and oil, then whisk again until the marinade is smooth and fragrant.

2. 2

   Add the chicken pieces to the bowl and mix thoroughly so every surface is coated in the herb-yogurt marinade. Cover and refrigerate for 8 hours; if you are short on time, marinate for at least 2 hours to get good flavor penetration.

3. 3

   Soak wooden skewers in water for 30 minutes if using, or prepare metal skewers and a tray for the raw kebabs. Thread the chicken onto skewers, leaving a little space between pieces so heat can circulate and brown the edges.

4. 4

   Preheat a charcoal grill for two-zone cooking or a gas grill to medium-high heat, aiming for about 230–260°C at the grates. Clean and oil the grates, then lay the skewers over direct heat for quick searing and color.

5. 5

   Grill the chicken for 10–14 minutes total, turning every 2–3 minutes so the yogurt marinade doesn’t scorch and the pieces cook evenly. If flare-ups occur, move skewers briefly to the cooler side, then return to finish until the thickest piece reaches 74°C internal temperature.

6. 6

   Rest the skewers on a platter for 5 minutes to let juices redistribute and keep the meat tender. Toss the sliced red onion with sumac, then serve alongside the kebabs with lemon wedges for squeezing at the table.