Chicken Hariyali Kebab

The super-succulent hariyali kebab brings in the right amount of freshness with a tantalizing sensation to your taste bud after the overload of sweetness! 
Chicken Hariyali KebabI started my blog this year with something very sweet & beautiful and I dearly hope that you all liked it!
Those cute little chocolate cupcakes still reappear in my dreams; but I thought following up the sweet start with something which is little more enticing to the taste bud. But unfortunately these may not be very pleasing to eyes and you simply have to trust me on this!

Chicken Hariyali KebabThese hariyali kebabs are as deceptive as a successful conman and I bet you will agree with me if you have ever tasted these! These green kebabs are succulent and juicy with an amazing combination of the freshness of coriander and brightness of mint.

We are kebab-lover in general and I am trying to excel my skill in kebab making. Chicken tikka is my husband’s favorite and mine is good ol’ Tandoori chicken.

Chicken Hariyali KebabI was a bit reluctant to give this green one a try – majorly because I was worried how it would look and what if my readers do not find it tempting enough!

But I was so wrong! I should have made these long back! These tender green kebabs are so awesome that you will still love them even if you are not a green-lover!

Chicken Hariyali Kebab

Chicken Hariyali Kebab
Prep time
Cook time
Total time
Cuisine: Indian
Serves: Servings 4
  • Boneless chicken breast – 400 gm
  • Thick yogurt – 3 tbsp
  • Lemon juice – 2 tsp
  • Coriander leaves – 1 cup, tightly packed
  • Mint leaves – ½ cup,
  • Spinach leaves – ½ cup, chopped
  • Ginger – ½ inch piece
  • Garlic – 6 to 8 cloves
  • Green chilies – 1 or 2, thinly chopped
  • Red chilli powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – 2 tsp
  • Garam masala powder – 1 tsp
  • Melted butter – 1 tsp
  • Vegetable oil – 2 tbsp
  • Salt to taste
  • Bamboo skewers – 8 to 10
  1. Wash the chicken breast and cut into bite size pieces.
  2. Add salt, melted butter, lemon juice and red chilli powder on the chicken pieces rub well. Keep aside for 10-15 minutes.
  3. Combine the spinach leaves, coriander-mint leaves, ginger, garlic and green chilies into a blender and grind into a smooth paste.
  4. Now add the yogurt and powdered spices into the ground green paste and coat the chicken pieces very well in it.
  5. Cover the marinated chicken and keep it aside at least for 2 hours so that chicken gets the flavors of green paste and spices. The yogurt will also tenderize the chicken.
  6. Soak the wooden skewers in normal water for about 4-5 minutes to prevent them from burning in the oven.
  7. Thread the pieces of chicken onto the skewers and brush some more oil on top of them.
  8. Preheat the oven at 180 degree C for 10 minutes.
  9. Place the chicken skewers in the oven and leave to grill for about 10 minutes on each side.
  10. Keep checking and turn the skewers after first 10 minutes to cook evenly from all the sides.
  11. Serve hot with lemon wedges and spicy green chutney.

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