Kebab Rolls (Afghanistan)

World-Bites (47)

There are not many Afghani snacks in the cuisine of Afghanistan. Some of them are traditional, whereas the others have been greatly influenced by other continental cuisines. The Afghani snacks usually contain nuts, dried fruits, pistachio and traditional sweetened milk and Khati cookies. One of the most popular Afghani snacks is Kebab rolls. These are made out of lamb or chicken meat rolled in the traditional nann (whole-wheat flat bread) which is served with home made spicy chutneys, pickles etc. They’re prepped and marinated a day ahead, and then grilled before guests even cross the doorstep, freeing you up to enjoy the party without fretting that something’s burning in the kitchen.

Ingredients

4 large cloves garlic, minced

¾ cup plain yogurt

1 tsp. ground cumin

1 ½ tsp. ground turmeric

2 tbsp. lemon juice

1 tsp. Kosher salt

1 tsp. black pepper

2 lbs. boneless lamb, cut into 3/4-inch cubes

Small wooden or metal skewers

Ground sumac (optional)

Cilantro Mint Chutney

Method

In a medium bowl mix together the garlic, yogurt, spices, lemon juice, salt and pepper. Add the lamb and mix well. Cover and refrigerate at least 4 hours, preferably overnight.

An hour before you are ready to cook, pull the lamb from the refrigerator. If you are using wooden skewers immerse them in water for 20 minutes.

Spear 3 to 4 pieces of lamb on each skewer and set aside until you are ready to cook. Grill the kebabs over a medium-high flame until cooked through but still pink in the center. If you don’t have a grill, cook the kebabs under a broiler in your oven.

Coat the bottom of your serving platter with a few tablespoons of chutney. Set the kebabs on top of the chutney with a little crock of the remaining chutney in the center.