Recipe Details

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

Spicy garam masala and jalapeno peppers heat up the chicken on these skewers.

  • Servings: 8


Chicken Marinade
1 cp Fresh Cilantro packed
1 cp Sprigs Fresh Mint
1/2 cp Shallots sliced
1/4 cp Lemon Juice
2 tbsp Garam Masala
1 tbsp Fresh Gingerroot chopped
1 tsp Sugar
8 med Garlic Cloves
1 whole Chopped Jalapeno
pnch Salt to taste
pnch Pepper to taste
1 cp Vegetable Oil
16 ea Wooden Skewers 6-8 inches long
2 lb Boneless Skinless Chicken Breasts
2 tbsp Vegetable Oil
1 med Yellow Onion chopped
1 tbsp Fresh Gingerroot chopped
5 med Garlic Cloves
2 ea Red Jalapenos stemmed and chopped
2 cp California Golden Raisins
1/2 tsp Turmeric Powder
1 cp Rice Wine Vinegar
pnch Salt to taste
pnch Pepper to taste


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.

*Note: Garam masala is a mixture of cardamom, cinnamon, cloves, black pepper, cumin and coriander found in ethnic/specialty stores. Mild curry powder can be used as a substitute.


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.


To make sambal, heat oil in small saucepan over medium-high heat.

Saute 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.

Puree mixture; season with salt and pepper.

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 lettuce with sambal on the side.