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  • Serves: 1 Servings

Murgh Kebab (Chicken Kebab)

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Category: Poultry

 Ingredients List

  • 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, and shapes are standard in Afghan cooking for
both Jews & 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 & 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.

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