Every bite of this chicken is a revelation on it’s own thanks to the yogurt in the marinade. The yogurt tenderizes the chicken and the meat absorbs the marinade to the bone. We love it spicy!
Khebab spice is a spice blend here in Ghana which is normally used to grill meat on skewers. Some call it chinchiga pepper, mouko gari and I think it is suya in Nigeria.
The chicken is first marinated in yogurt, garlic, ginger and khebab spice khebab spice and cooked on a charcoal grill. It is easy and simple to make.
Oops! Don’t forget to use long handed tongs and spatula. Don’t be me.
- 1 kg chicken thighs
- 3 cloves garlic
- 1 teaspoon grated ginger
- 1/2 cup/120 ml fresh or plain yogurt
- 3 heaped tablespoon khebab spice
- Oil for brushing the grill or chicken
Wash and pat the chicken dry. Blend garlic, ginger, yogurt together. Add in three heaped tablespoon of khebab spice. Add salt if needed. Pour marinade over chicken and let it rest for 1 to 4 hours. Light charcoal for grilling.
Remove chicken from marinade, and shake of excess. (Optional: Liberally sprinkle extra khebab spice on chicken before grill). Brush grill with oil and heat till medium hot. Put chicken on the grill and cook on both sides till done. Serve with any choice of carbohydrate for a full meal.
Most khebab spice has enough salt already. Do taste the spice before adding salt to the marinade.