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Grilled Kabob

Monday, 17 May 2010

Description

This is the almost universal way meat is cooked every day, as well as for festive get-togethers. It is about as close to the national meat dish of Afghanistan as one can get.  Lamb is commonly used, but beef can be substituted.

Ingredients

At a glance
Cuisine
Middle Eastern
Ingredient
Lamb
Cooking Method
Grill
Difficulty
Easy
Chile
Chile Powder
Meal/Course
Main Course
Serves
3-4

1/2 teaspoon of chopped fresh or dried red chile
1 pound boneless lamb, cut into 1-inch cubes
1 cup of plain yogurt
2 cloves of garlic, chopped fine

grilled  kabobs

Methods/steps

Combine all ingredients and allow the meat to marinate for 4 to 5 hours. Place the meat on barbecue skewers and grill over wood or charcoal. When done, the kabobs can be eaten as is or placed inside non or pita bread.

Heat scale: mild

 

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