INGREDIENTS

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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