Hara Kababs are a mutant strain of Indian / South Asian kababs that don’t rely on the standard spices-based masala for their oomph. Instead, they showcase the relatively subtle yet luscious flavor of herbs. And if you are worried about spiciness, don’t! Because the green chilies that go into the kabab marinade allow you give yourself the heat level you desire!


Prepping for the marinade -- Go Green! :)

For the marinade, you will need one cup of mint leaves, one cup of coriander leaves or cilantro, five green chilies (or as desired), three fat pods of garlic, one-inch cube of ginger, fifteen curry leaves (optional), a dash of lemon juice, 1 1/4+ 1/4 teaspoons of salt, three tablespoons of oil and 1 1/2 tablespoons of yoghurt. (I mentioned the salt in two parts because I would recommend adding the 1 and 1/4 teaspoon of salt  first  (while grinding ) and then adding more later (after the marinade is ready) if required.)

Grind all of the ingredients mentioned above and rub this marinade into about 0.65 kg or 1.4 pounds of boneless chicken breasts which are cut up. Remember that while the pieces need to be small enough to qualify as kababs, they shouldn’t be too small because very small pieces are super easy to overcook. Saran wrap the marinated chicken and refrigerate for at least two hours.


Hara Kababs served on a bed of stir-fried cabbage and red Peppers.

Pre-heat your oven on a broiler setting. You could use skewers if you like but I usually don’t bother with them. Use a greased baking pan and lay out the marinated pieces such that they are all touch the pan. Broil the pieces for about eight minutes, then flip the side and broil for another four or till the kababs char slightly. Check close to the finish and be careful not to overcook (and hence dry) the kabab.


Stir fry two cups of shredded cabbage and red pepper strips equivalent to half a pepper in five tablespoons of canola oil. Season with salt and pepper. Feel free to thow in some chopped almonds and coriander leaves. Use this as a bed / accompaniment to the kababs. Serve the kababs and vegetables with cooked Basmati rice, brown rice or Indian or Middle Eastern flat breads. In keeping with the spirit of Lean Streak, I wrapped these green beauties in a whole wheat pita.