Murgh Kebab (Chicken Kebab) Recipe - Cooking Index
Murgh Kebab (Chicken Kebab) Recipe - Cooking Index
| 2 | Breasts of chicken - cut into 1-in cubes | |
| 1 | Onion - sliced thick (medium) | |
| 1 tablespoon | 15ml | Cognac or arak |
| 1/2 teaspoon | 2.5ml | Pepper |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1/4 teaspoon | 1.3ml | Ground turmeric |
| 1 teaspoon | 5ml | Salt |
Kebabs of all types, sizes, and shapes are standard in Afghan cooking for both Jews and Muslims. They are easily assembled and probably most basic recipes of all cooking, stretching back to earliest, primitive times. I saw two workman barbecuing their lamb kebabs over a few twigs in an open field, resting skewers on a thick branch cut from a nearby tree, and turning them every now and then. They then wrapped a piece of Afghan bread around skewer and pulled off crisp brown meat.
1. Mix everything together and marinate at room temperature for a minimum of 1 hour or preferably in refrigerator overnight.
2. Put 4 or 5 cubes of chicken, without onion, on each metal skewer and broil over charcoal for 10 or 15 minutes.
3. Serve hot with Afghan bread, salad, and pickles.
NOTE: My Afghan mentor related that turmeric was much used in Afghanistan in many ways and had a great reputation for its health-giving properties. It is reputed to cleanse the blood, and a little turmeric in ones morning milk would a provide day of good health.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
Posted to the BBQ List by Bill Wight <[email protected]> on Oct 4, 1998.
Source:
Mark Copeland
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