Grilled Kabob

Grilled Kabob

Dave DeWitt Lamb, Rapid-Fire: Quick & Easy Grilling Leave a Comment

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.


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


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