Murgh Kebab (Chicken Kebab)

Ready in 1 hour

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Try this Murgh Kebab (Chicken Kebab) recipe, or contribute your own. "Afghan" and "Jewish" are two of the tags cooks chose for Murgh Kebab (Chicken Kebab).


Ingredients

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1 md Onion; sliced thick
1/4 ts Ground turmeric
1 tb Cognac; or arak
2 Whole breasts chicken
1/2 ts Pepper
1 ts Salt
1/2 ts Ground cinnamon

Original recipe makes 1

Servings  

Preparation

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. 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 Recipe by: Mark Copeland Posted to bbq-digest by wight@odc.net on Oct 4, 1998, converted by MM_Buster v2.0l.

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