| 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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