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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Murgh Kebab (Chicken Kebab)
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Ingredients: 2 Whole breasts of chicken 1 medium Onion, sliced thick 1 Tablespoon(s) Cognac or arak 1/2 Teaspoon(s) Pepper 1/2 Teaspoon(s) Ground cinnamon 1/4 Teaspoon(s) Ground turmeric 1 Teaspoon(s) 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.
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