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Marinated Grilled Chicken Skewers with California Raisin Sambal (Murghi Kebabs)

Marinated Grilled Chicken Skewers with California Raisin Sambal (Murghi Kebabs)
  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • Chicken Marinade
  • 1 c. packed fresh cilantro
  • 1 c. packed fresh mint
  • 1/2 c. sliced shallots
  • 1/4 c. fresh lemon juice
  • 2 tbsp. garam masala
  • 1 tbsp. chopped fresh gingerroot
  • 1 tsp. sugar
  • 8 medium garlic cloves
  • 1 chopped jalapeno
  • Salt and pepper, to taste
  • 1 c. vegetable oil
  • 16 wooden skewers, 6 to 8-inches long
  • 2 lb. boneless, skinless chicken breasts
  • 2 tbsp. vegetable oil
  • 1 medium yellow onion, chopped
  • 1 tbsp. chopped fresh gingerroot
  • 5 medium garlic cloves
  • 2 red jalapenos, stemmed and chopped
  • 2 c. California golden raisins
  • 1/2 tsp. ground turmeric
  • 1 c. rice wine vinegar
  • Salt and pepper, to taste



1 For the chicken marinade: In food processor or blender, blend together cilantro, mint, shallots, lemon juice, garam masala, ginger, sugar, garlic and jalapeno. Slowly add vegetable oil, blending thoroughly. Season with salt and pepper. Set aside.

2  Set skewers to soak in water for 1 hour. Lightly pound chicken breasts. Cut lengthwise into 1-inch wide strips, 3 to 4-inches long. Thread chicken strips onto skewers; brush with marinade. Refrigerate at least 1 hour or overnight.

3  To make sambal, heat oil in small saucepan over medium-high heat. Sauté onion, ginger, garlic and jalapenos, 1 to 2 minutes. Stir in raisins and turmeric; cook 2 to 3 minutes, stirring occasionally. Add vinegar; simmer 10 to 12 minutes or until all liquid evaporates. Purée mixture; season with salt

4 Preheat grill or broiler. Arrange skewers in single layer; grill 2 to 3 minutes on each side or until chicken is no longer pink at thickest part. Serve arranged on red leaf letturce with sambal on the side.


California Raisin Marketing Board