Murgh Kebab (chicken Kebab) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2: Whole breasts of chicken, cut into 1-in cubes
1 medium: Onion, sliced thick
1 tbsp: Cognac or arak,
1/2 tsp: Pepper,
1/2 tsp: Ground cinnamon,
1/4 tsp: Ground turmeric,
1 tsp: Salt,
Directions:
Kebabs of all types, sizes, & shapes are standard in Afghan cooking
for both Jews & Muslims. They are easily assembled & probably most
basic recipes of all cooking, stretching back to earliest, primitive
times. I saw two workman barbecuing their lamb kebabs over a few
twigs in an open field, resting skewers on a thick branch cut from a
nearby tree, & turning them every now & then. They then wrapped a
piece of Afghan bread around skewer & pulled off crisp brown meat.
1. Mix everything together & marinate at room temperature for a
minimum of 1 hour or preferably in refrigerator overnight.
2. Put 4 or 5 cubes of chicken, without onion, on each metal skewers
and broil over charcoal for 10 or 15 mins or in a gas or electric
broiler. Serve hot w/Afghan bread (Noni Afghan -- see AFGHAN.019),
salad, & pickles. Serve 4 or 5.
NOTE: My Afghan mentor related that turmeric was much used in
Afghanistan in many ways & had a great reputation for its
health-giving properties. It is reputed to cleanse blood, & a little
turmeric in ones morning milk would a day of good health.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
Source from luhu.jp
for both Jews & Muslims. They are easily assembled & probably most
basic recipes of all cooking, stretching back to earliest, primitive
times. I saw two workman barbecuing their lamb kebabs over a few
twigs in an open field, resting skewers on a thick branch cut from a
nearby tree, & turning them every now & then. They then wrapped a
piece of Afghan bread around skewer & pulled off crisp brown meat.
1. Mix everything together & marinate at room temperature for a
minimum of 1 hour or preferably in refrigerator overnight.
2. Put 4 or 5 cubes of chicken, without onion, on each metal skewers
and broil over charcoal for 10 or 15 mins or in a gas or electric
broiler. Serve hot w/Afghan bread (Noni Afghan -- see AFGHAN.019),
salad, & pickles. Serve 4 or 5.
NOTE: My Afghan mentor related that turmeric was much used in
Afghanistan in many ways & had a great reputation for its
health-giving properties. It is reputed to cleanse blood, & a little
turmeric in ones morning milk would a day of good health.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
Source from luhu.jp