Haryali Kebab is a classic Punjab dish that rewards attention to texture, heat, and serving balance.
Use this guide to follow the ingredients, method, and serving pattern that suit Haryali Kebab best at home.
Hariyali means "greenery", and this kebab wears the name like a uniform: chicken pieces cloaked in a vivid emerald paste of fresh mint, coriander and spinach, blitzed with green chillies, ginger and garlic, bound in hung yogurt and charred until the edges catch. It is the tandoori repertoire's freshest voice — where most kebabs build flavour from dried spices and smoke, hariyali gets its punch from raw herbs, so it tastes bright and almost salad-like against the char. The spinach is a quiet piece of kitchen craft: it contributes little flavour but bulks up the chlorophyll, keeping the coating green through cooking instead of fading to khaki. Blanch it first, squeeze it dry, and your kebabs come off the grill as green as they went on, with mint and coriander doing all the talking.
Also known as: Green Kebab, Pahadi Kebab, Mint Coriander Chicken, Healthy Green Chicken
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Source: Hash Cooking
Published May 20, 2022
Embedded from YouTube for reference. This video is not owned, relicensed, or distributed by How To Make A Kebab.
View Original VideoIngredients
Origin: PunjabStyle: Chunked skewer stylePrep time: 4hBest with: Regional garnishes that match the dish
- 1kg Chicken Thighs
- 1 cup Fresh Coriander
- 1/2 cup Fresh Mint
- 1/2 cup Spinach (Blanched - for deep green color)
- 1/2 cup Thick Yogurt
- 3 Green Chilies
- 1 tbsp Ginger-Garlic Paste
- 1 tbsp Lemon Juice
- 1 tsp Garam Masala
- Salt and neutral oil for grilling
How To Make Haryali Kebab
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1
GREEN PASTE: Blanch spinach briefly, squeeze it dry, then blend it with coriander, mint, green chilies, ginger-garlic paste, lemon juice, and a spoon of yogurt.
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2
MARINADE: Mix the green paste with thick yogurt, garam masala, salt, and a little oil until smooth.
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3
COAT: Cut chicken thighs into even pieces, coat thoroughly, and massage the marinade into the meat so the herbs cling to every surface.
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4
REST: Cover and refrigerate for at least 3 hours, or overnight for stronger color and flavor.
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5
SKEWER: Thread the chicken onto skewers without packing the pieces too tightly, leaving a little space for heat to circulate.
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6
GRILL: Cook over charcoal or under a hot broiler, turning often, until the outside is lightly charred and the center stays juicy.
Chef note: Blanching the spinach preserves the bright green color during cooking.
Go Deeper · the full story
About this recipe
Why this recipe works
Why This Recipe Works
- Haryali Kebab works best when the core ingredients stay clear and balanced: 1kg Chicken Thighs, 1 cup Fresh Coriander, 1/2 cup Fresh Mint.
- Its character depends on respecting the texture, shaping, and heat that this style expects.
- The final result improves when the cooking and the serving style are treated as one complete dish rather than separate steps.
Serving, storage & reheating
Serving Notes
Serve Haryali Kebab with the breads, garnishes, or grilled sides that match its regional style.
Keep the plate simple enough for Haryali Kebab to stay central, then add breads, vegetables, or sauces that support the main flavors.
If you are building a fuller meal, pair it with one bread or side from the same regional family instead of mixing too many competing elements.
Common mistakes to avoid
Common Mistakes
- Rushing the preparation before Haryali Kebab has the texture and structure it needs.
- Using the wrong heat level and losing the balance between browning outside and tenderness inside.
- Serving it without the bread, garnish, or plating details that make the recipe feel complete.
Frequently Asked Questions
What matters most when making Haryali Kebab?
Focus on the texture, cooking method, and serving balance first, because those details define whether Haryali Kebab feels convincing.
Can I prepare Haryali Kebab ahead of time?
You can prepare parts of Haryali Kebab ahead of time, then finish cooking and serving closer to the meal for the best texture. The current prep window is about 4h.
What should I serve with Haryali Kebab?
Serve Haryali Kebab with the breads, garnishes, or grilled sides that match its regional style.
Can I cook Haryali Kebab in the oven?
Yes, but use high heat and aim for browning, not gentle baking. A broiler, hot tray, or cast iron pan helps create the edge color that a kebab needs to taste finished.
How long should I marinate Haryali Kebab?
Marinate long enough for seasoning to cling and penetrate, but do not let acidic or tenderizing ingredients destroy the texture. Thin pieces need less time than thick cubes or larger cuts.
Why is my Haryali Kebab dry?
Dryness usually comes from lean meat, pieces cut too small, low heat that cooks too slowly, or overcooking after the surface has already browned. Use the right cut and pull the kebab before it tightens completely.
Keep Cooking
Build The Full Plate
Technique And Support Guides
Meat guide
Best Meat For Kebab
Choose the best meat for kebab, kabob, and kabab based on fat ratio, cut, grind, and cooking style for skewers, wraps, and plates.
Technique guide
How To Keep Kebab On The Skewer
Learn how to keep kebab on the skewer with the right fat level, onion handling, kneading, skewer shape, and grill timing.
Equipment guide
Metal Vs Wooden Skewers For Kebab
Understand when to use metal or wooden skewers for kebab, plus why flat skewers matter for minced kebab and how oven use changes the choice.
Meat guide
Best Cut For Shish Kebab
Choose the best cut for shish kebab with a practical guide to lamb, beef, and chicken options, cube size, fat balance, and what actually stays juicy on skewers.
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