MM: Murgh Kebab (Chicken Kebab)
---------- Recipe via Meal-Master (tm) v8.05
Title: Murgh Kebab (Chicken Kebab)
Categories: Poultry, Bbq, Israel, Jewish, Afghanistan
Yield: 4 or 5 Servings
2 Whole breasts of chicken,
-cut into 1-in cubes
1 md Onion, sliced thick
1 tb Cognac or arak
1/2 ts Pepper
1/2 ts Ground cinnamon
1/4 ts Ground turmeric
1 ts Salt
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 ), 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
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