Kebabs are mostly sold on the streets of Kabul and served on Afghan flat bread called lawausha or naan. The kebab sellers, known as the kebabi, wrap the bread around the meat and pull it off the skewer. A few simple condiments such as salt, pepper, sumac and red pepper flakes are all that’s needed to bring this dish to tasty perfection!
3 lbs. boneless skinless chicken thighs
3 cups plain, whole milk Greek yogurt
5 cloves garlic, chopped
1 tbsp. kosher salt
1 ½ tsp. ground coriander
1 ½ tsp. ground cumin
¼ tsp. black pepper
Cut the chicken into chunks, about three to four pieces per thigh. Place into a mixing bowl and add all the rest of the ingredients, mix thoroughly. Cover the bowl and marinate for up to 24 hours.
Pull the chicken out of the fridge 30 minutes before you are going to grill or broil. Get the barbecue good and hot or turn the broiler on. In the meantime, pour the chicken into a colander and let excess marinade drip off.
Thread the chicken pieces onto metal skewers and grill over a medium-high flame about 5 minutes per side until cooked through. You can also broil skewers in the oven. (Pro tip: Line your baking sheet with foil to facilitate easy clean up.) Mine took about 7 to 8 minutes just on the one side. I did not need to flip them over.
Serve with Cilantro Dipping Sauce and some warm naan.
Notes and Instructions
Recipe contribution and photo credit: Linda McElroy
Adapted from Afghan Culture Unveiled, http://www.afghancultureunveiled.com/humaira-ghilzai/2015/5/13/meals-are-a-family-affair-in-afghanistan