These Grilled Chicken Cafreal Skewers are my take on the Goan classic Chicken Cafreal; we're talking juicy chicken marinated in a vibrant green cafreal masala made with loads of fresh coriander, mint, garlic, ginger, green chillies and toasted spices. Traditionally, cafreal is made without yoghurt, but I've added a little Greek yoghurt to my marinade because I wanted the chicken to stay extra juicy and tender on the grill. It's not traditional, but definitely works!
4 servings
Some secret knowledge
Cooked chicken skewers can be stored in an airtight container in the fridge for up to 3 days.
Reheat in an air fryer or oven until piping hot throughout. You can also reheat them in a pan over medium heat.
Cooked chicken skewers can be stored in an airtight container in the fridge for up to 3 days.
Reheat in an air fryer or oven until piping hot throughout. You can also reheat them in a pan over medium heat.
Add the cumin seeds, coriander seeds, black peppercorns, cinnamon stick and cloves to a dry pan.
Toast over medium heat for a few minutes until fragrant, being careful not to burn them.
Transfer to a spice grinder and grind into a fine powder.
Add the toasted spice powder to a blender along with the coriander, mint, garlic, ginger, green chillies, turmeric, salt, apple cider vinegar, lime juice and brown sugar or jaggery.
Blend until you have a thick, vibrant green paste.
Add 1–2 tbsp Greek yoghurt and blend again until combined, or just stir it in.
Add the chicken pieces to a large bowl and pour over the cafreal marinade.
Mix well, making sure every piece of chicken is coated.
Cover and marinate for at least 2 hours, but ideally overnight in the fridge for maximum flavour.
If using wooden skewers, soak them in water for at least 30 minutes before grilling.
Thread the marinated chicken onto the skewers, leaving a little space between each piece so they cook and char evenly.
Preheat your grill, BBQ or grill pan to medium-high heat.
Grill the chicken skewers for around 10–15 minutes, turning regularly, until cooked through and nicely charred around the edges.
The exact cooking time will depend on the size of your chicken pieces.
Serve the cafreal chicken skewers hot, with extra lime wedges and fresh coriander.
And if you're having a BBQ? Make more than you think you need because these disappear FAST!
Be the first to join the conversation.
Drop your thoughts, tips or questionable recipe modifications below.