Murgh Kebab Chicken Kebab

Serving Size : 1
Ingredients

for prepare Murgh Kebab Chicken Kebab

:

Amount	Measure	Ingredient - Preparation Method
2		wh breasts of chicken - cut into 1-in cubes
1	medium	onion - sliced thick
1	tablespoon	cognac or arak
1/2	teaspoon	pepper
1/2	teaspoon	ground cinnamon
1/4	teaspoon	ground turmeric
1	teaspoon	salt

Kebabs of all types, sizes, and shapes are standard in Afghan cooking for both Jews and Muslims. They are easily assembled and 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, and turning them every now and then. They then wrapped a piece of Afghan bread around skewer and pulled off crisp brown meat. 1. Mix everything together and 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 skewer and broil over charcoal for 10 or 15 minutes. 3. Serve hot with Afghan bread, salad, and pickles. NOTE: My Afghan mentor related that turmeric was much used in Afghanistan in many ways and had a great reputation for its health-giving properties. It is reputed to cleanse the blood, and a little turmeric in ones morning milk would a provide 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 Posted to the BBQ List by Bill Wight on Oct 4, 1998. Preparation Time: 0:00

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