Afghan Chicken Kabob

written by Mirriam Seddiq
3 · 13 · 21

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Afghan Chicken Kabob

Afghan Chicken Kabob

  • Author: MirriamSeddiq


Americans think they are the meat grillers. But one bite of a good Afghan Kabob recipe and you will start thinking differently.

Kabob is everywhere. There is Iranian kabob, Pakistani kabob, etc etc. Mirriam shares with you some family secrets on why their family kabob recipe is so delicious. Why the marinade makes their meat so tender.

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If you make the recipe, please take a picture and tag Mirriam on Twitter or Instagram at Mirriam71.



2 lb of chicken thighs (cut into kabob-size pieces)

2 C yogurt

1/3 C lemon juice

1 tsp paprika

2 tsp onion powder

1 tsp coriander 

1 tsp mint

1 tsp dill

1 tsp cumin

1/2 tsp MSG

1 tsp turmeric

1 tsp garam masala

1 tsp Aleppo pepper

2 Tbs garlic ginger paste

salt to taste

ground black pepper to taste


1. Scoop yogurt into bowl large enough to marinade chicken in.

2. Add lemon juice.

3. Add your spices and garlic ginger paste. Stir.

4. Cover chicken and marinade overnight. (At least 2 hours)

5. Skewer on grill (no veggies on skewer!)

6. Enjoy

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Mirriam Seddiq

I am Mirriam Z. Seddiq, the Afghan Cook. I was born in Afghanistan and came to America as a when I was 18 months old. I am a criminal defense, personal injury, and immigration attorney. I started the first Muslim American Woman Political Action Committee, once owned a coffee shop and a restaurant, and currently am the CEO of the Komak Foundation which focuses its efforts on helping Afghan refugees.

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