Entree: Afghanistan – Kabul & Central Afghanistan – کباب افغانی ➤ Kabab-e Afghani (Spiced minced lamb skewers grilled until charred and served with flatbread and lemon)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 45 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) ground lamb
- 1 small onion, grated, about 4 oz (115 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) ground cardamom
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 1 tbsp (15 ml) vegetable oil for brushing
- 8 metal or wooden skewers (if wooden, soaked 30 minutes)
- 4 flatbreads or naan for serving
- 1 lemon, cut into wedges for serving
- Fresh herbs (mint and cilantro) for garnish

Instructions

1. In a large bowl combine the ground lamb, grated onion, minced garlic, chopped cilantro, ground coriander, cumin, cardamom, salt, black pepper, and red pepper flakes if using. Mix thoroughly until mixture is uniform and slightly sticky.
2. Cover and refrigerate the mixture for 30–60 minutes to firm up and let flavors meld.
3. Divide the mixture into 8 equal portions. With damp hands, press each portion firmly onto a skewer to form long, even kebabs about 3/4–1 inch (2–2.5 cm) thick.
4. Heat a grill or cast-iron skillet to medium-high. Brush the kebabs lightly with oil. Grill the skewers 3–5 minutes per side, turning to develop a deep char and an internal temperature of 160°F (71°C).
5. Remove kebabs from heat and let rest 3 minutes. Slide kebabs off skewers or serve on the skewers.
6. Serve hot with flatbread, lemon wedges, and fresh herbs. Accompany with yogurt or chutney if desired.