| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Afghan |
Afghan, Chicken, Grilled, Jewish |
1 |
Servings |
INGREDIENTS
| 2 |
|
Whole breasts of chicken |
|
|
cut into 1-in cubes |
| 1 |
|
Onion, sliced thick |
| 1 |
T |
Cognac or arak |
| 1/2 |
t |
Pepper |
| 1/2 |
t |
Ground cinnamon |
| 1/4 |
t |
Ground turmeric |
| 1 |
t |
Salt |
INSTRUCTIONS
Kebabs of all types, sizes, and shapes are standard in Afghan cooking
for both Jews & 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. Mix
everything together & marinate at room temperature for a minimum of 1
hour or preferably in refrigerator overnight. Put 4 or 5 cubes of
chicken, without onion, on each metal skewer and broil over charcoal
for 10 or 15 minutes. 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.
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