Kabab-e-Chopan

Name: Kabab-e-Chopan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Afghan
Ingredients: 600g lamb leg or shoulder, cubed into 3cm pieces; 2 onions, quartered; 2 tomatoes, quartered; 2 green peppers, cut into chunks; 3 tbsp vegetable oil; 1 tsp salt; 1 tsp black pepper; 1 tsp ground coriander; 1/2 tsp cumin; Juice of 1 lemon; Afghan naan for serving

کباب چوپان (keh-BAHB eh cho-PAHN)

Shepherd's Kebab

⏱ Prep Time 30 min + marinating

📈 Difficulty Easy

👥 Servings

🔥 Calories 428 kcal

Chunks of marinated lamb grilled over charcoal with onions, tomatoes, and peppers, seasoned simply with salt and Afghan spices. This rustic kebab is the taste of Afghanistan's mountains and open-fire cooking tradition.

Nutrition & Info

Protein 36.0g

Carbs 8.0g

Fat 28.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ none

Equipment Needed

metal skewers charcoal grill or grill pan mixing bowl tongs

Ingredients

600g lamb leg or shoulder, cubed into 3cm pieces
2 onions, quartered
2 tomatoes, quartered
2 green peppers, cut into chunks
3 tbsp vegetable oil
1 tsp salt
1 tsp black pepper
1 tsp ground coriander
1/2 tsp cumin
Juice of 1 lemon
Afghan naan for serving

Instructions

1
Cut lamb into 3cm cubes. Toss with oil, salt, pepper, ground coriander, cumin, and lemon juice. Marinate for at least 2 hours or overnight.
2
Thread marinated lamb onto metal skewers, alternating with onion quarters, tomato pieces, and green pepper chunks.
3
Prepare a charcoal grill with hot coals. The grill should be very hot for proper char and searing.
4
Grill skewers for 4-5 minutes per side, turning regularly, until the lamb is charred on the outside and pink or medium inside.
5
Remove skewers from heat and let rest for 3 minutes. The juices need time to redistribute through the meat.
6
Serve on warm Afghan naan with raw onion slices, fresh cilantro, and a simple salad of sliced tomatoes and cucumbers.

💡

Did You Know?

Afghan shepherds have grilled meat over open fires in the mountains for millennia — chapan refers to the shepherd's cloak, linking this food to the pastoral life.

Chef's Notes

Equipment Tips

metal skewers
charcoal grill or grill pan
mixing bowl
tongs

The Story Behind Kabab-e-Chopan

Kabab-e-chopan represents the most ancient form of Afghan cooking — meat grilled over open fire by shepherds in the mountains and plains. This is food born from the nomadic pastoral traditions of the Afghan people, requiring nothing more than fresh meat, fire, and simple seasonings. The technique has barely changed over centuries because perfection needs no improvement. Every Afghan city has its famous kebab street where vendors grill over charcoal from dawn to late night, the smoke and aroma drawing customers from blocks away.

🕐 Traditionally enjoyed lunch, dinner, outdoor gatherings 📜 Origins: Ancient pastoral cooking

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Kabab-e-Chopan

Nutrition & Info

Dietary

Allergen Warnings

Equipment Needed

Instructions

Did You Know?

Chef's Notes

Equipment Tips

The Story Behind Kabab-e-Chopan

Comments (0)

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