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