Chicken Gilafi Kebab represents the pinnacle of Pakistani barbecue artistry, where tender chicken is transformed into an incredibly flavorful and visually stunning dish that’s wrapped in colorful strips of bell peppers and onions. The name “Gilafi” comes from the beautiful presentation where thin slices of vegetables create a decorative covering that resembles a colorful sheath around perfectly spiced chicken pieces. This recipe combines aromatic spices like cumin, coriander, and garam masala with tangy yogurt and fresh herbs to create a marinade that penetrates deep into the chicken, resulting in meat that’s incredibly tender and bursting with flavor. What makes these kebabs truly special is the gorgeous presentation and the way the vegetables caramelize during grilling, adding sweetness and crunch that perfectly complements the spiced chicken. Whether you’re hosting a barbecue party or want to bring restaurant-quality Pakistani cuisine to your dinner table, these kebabs deliver an unforgettable combination of flavor, aroma, and visual appeal.
Serves: 4 people
What You’ll Need
For the chicken marinade:
- 2 pounds boneless chicken (thighs or breasts), cut into large chunks
- 1 cup plain Greek yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon lemon juice
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon dried mint leaves
- 1 teaspoon salt
- 2 tablespoons vegetable oil
For the gilafi wrapping:
- 2 large bell peppers (red and yellow work beautifully)
- 2 medium onions
- 2 tablespoons melted butter
- 1/2 teaspoon chaat masala
- Salt to taste
For serving:
- Fresh mint chutney
- Sliced onions
- Lemon wedges
- Naan bread or rice
Marinating the Chicken
Cut your chicken into generous chunks, about 2 inches in size. Larger pieces stay more tender during grilling and create a more impressive presentation. If using chicken thighs, remove any excess fat but keep some for flavor and moisture.
In a large bowl, whisk together the Greek yogurt with ginger-garlic paste until smooth. The yogurt acts as both a tenderizer and flavor carrier, ensuring your chicken stays incredibly moist. Add the lemon juice, all the ground spices, dried mint, and salt, creating a thick, aromatic paste.
Add the chicken pieces to this marinade and mix thoroughly with your hands, making sure every piece is completely coated. The chicken should be well-covered in the reddish-orange marinade. Cover the bowl and refrigerate for at least 4 hours, though overnight marination produces the most flavorful results.
Preparing the Gilafi Vegetables
The signature feature of Gilafi kebabs is the beautiful vegetable wrapping. Cut your bell peppers into long, thin strips about 1/4 inch wide and 4 inches long. These colorful strips will wrap around the chicken, creating the distinctive gilafi appearance.
Slice the onions into similar long strips. The vegetables should be thin enough to wrap around the chicken but not so thin that they break during handling.
Getting Ready to Grill
Remove the marinated chicken from the refrigerator about 30 minutes before cooking to bring it to room temperature. This ensures even cooking throughout each piece.
Preheat your grill, grill pan, or oven to medium-high heat. If using an oven, set it to 425 degrees and place a wire rack over a baking sheet to allow air circulation around the kebabs.
Creating the Kebab Magic
Thread the marinated chicken onto metal skewers, leaving small spaces between pieces for even cooking. Take your prepared vegetable strips and carefully wrap them around each piece of chicken, alternating colors for the most beautiful presentation. The vegetables should spiral around the chicken like colorful ribbons.
Brush the wrapped kebabs lightly with melted butter and sprinkle with chaat masala and a pinch of salt. This final seasoning on the vegetables adds extra flavor and helps them caramelize beautifully.
Grilling to Perfection
Place your decorated kebabs on the preheated grill or grill pan. Cook for 12 to 15 minutes, turning every 3 to 4 minutes to ensure even browning on all sides. The chicken should develop a beautiful golden-brown color while the vegetables become slightly charred and caramelized.
The internal temperature of the chicken should reach 165 degrees when done. The vegetables will be tender and slightly crispy around the edges, adding wonderful texture and sweetness to complement the spiced chicken.
Resting and Final Touches
Remove the kebabs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute throughout the chicken, ensuring every bite is moist and flavorful.
During this resting time, the residual heat continues to cook the chicken gently while the flavors settle and intensify.
Serving Your Masterpiece
Arrange your Chicken Gilafi Kebabs on a large platter, showing off those beautiful vegetable wrappings. Garnish with fresh cilantro leaves, sliced red onions, and lemon wedges for squeezing.
Serve alongside warm naan bread, basmati rice, or fresh salad. The tangy mint chutney provides a cooling contrast to the warm spices, while the fresh onions add crunch and sharpness that cuts through the richness.
The Perfect Combination
What makes Chicken Gilafi Kebab so special is how every element works together – the deeply spiced and tender chicken, the sweet caramelized vegetables, and the smoky flavors from grilling create a dish that’s both visually stunning and incredibly satisfying.
Each kebab delivers the authentic flavors of Pakistani cuisine while being approachable enough for home cooks to master, proving that the most impressive dishes often come from traditional techniques combined with quality ingredients and careful attention to detail.
