Afghan Chicken Kabob

written by Mirriam Seddiq
3 · 13 · 21

Our website has a small affiliate store where you can shop for ingredients and kitchen items I use in all of my episodes. We get a small affiliate fee from Amazon if you buy from our links. We appreciate your support.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Afghan Chicken Kabob

Afghan Chicken Kabob


  • Author: MirriamSeddiq

Description

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.

If you like this Afghan Kabob Recipe please like, comment, and subscribe.

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


Ingredients

Scale

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


Instructions

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

Recipe Card powered byTasty Recipes

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.

Related Posts

Dum Pukht – An Afghan Classic (made easy)

Intro to Dum Pukht. Let's make a classic Afghan dish, dum pukht. Traditionally, this is a slow-cooked dish over fire. Afghans use lamb, sometimes even older lamb. (mutton)As a result slow-cooking the dish is the way to go. (unless!) Unless you have a pressure cooker...

Afghan Dopiaza Meat Stew with Onions

Afghan Dopiaza is a meat dish close to the hearts of all Afghans. It is my favorite Afghan meat dish. My mom will always use lamb when she can, but this can be made with beef or goat. picture of Afghan Dopiaza Dopiaza means Onions Two Ways The signature flavor of this...

Lamb Chop Marinade Inspired by Traditional Afghan Flavors

This is a super quick lamb chop marinade. Picture of lamb chops in a skillet Why Use Lemon Juice and Cumin in a Marinade? Why use lemon in a marinade? Lemon juice helps to tenderize the lamb while also adding a tangy flavor. Combined with the cumin, it makes a...

Comments

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating