Murgh Kebab (Chicken Kebab) Recipe
Servings: 1
Ingredients
- 2 whl breasts of chicken, cut into 1-in cubes
- 1 med Onion, sliced thick
- 1 Tbsp. Cognac or possibly arak
- 1/2 tsp Pepper
- 1/2 tsp Grnd cinnamon
- 1/4 tsp Grnd 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 possibly preferably in refrigerator overnight.
- 2. Put 4 or possibly 5 cubes of chicken, without onion, on each metal skewers and broil over charcoal for 10 or possibly 15 mins or possibly in a gas or possibly electric broiler. Serve warm w/Afghan bread (Noni Afghan - see AFGHAN.019), salad, & pickles. Serve 4 or possibly 5.
- NOTE: My Afghan mentor related which 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 lowfat milk would a day of good health.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 121g | |
| Calories 80 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2330mg | 97% |
| Potassium 178mg | 5% |
| Total Carbs 11.33g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.25g | 3% |
| Protein 1.3g | 2% |
