These traditional Afghan minced meat kebabs combine the flavors of minced beef and lamb, grilled to perfection. Serve on a stick as street vendors do, or enjoy them on lavash or chapatti with your favorite garnishes.
Afghan Minced Meat Kebabs: Traditional Grilled Skewers
These traditional Afghan minced meat kebabs combine the flavors of minced beef and lamb, grilled to perfection. Serve on a stick as street vendors do, or enjoy them on lavash or chapatti with your favorite garnishes.
Equipment
- grill
- Large mixing bowl
- Kebab skewers
- Sharp knife
Ingredients
- 1 pound of minced beef
- 1 pound of minced lamb
- 1 medium-to-large onion
- 2 cloves of garlic
- Red pepper to taste
- Kebab skewers
- Cilantro fresh mint, or lemon wedges (for garnish)
Instructions
- Mince the onion and garlic finely using a sharp knife or food processor.
- In a large mixing bowl, combine the minced beef, minced lamb, onions, garlic, and red pepper.
- Mix well with your hands until the ingredients are evenly distributed and the mixture becomes sticky.
- Wet your hands to prevent sticking, and mold the meat mixture around the kebab skewers.
- Each kebab should be about 4 inches long and 1 inch in diameter.
- Preheat the grill to high heat.
- Grill the kebabs over high heat, browning them on both sides.
- Once browned, reduce the heat to medium and continue grilling for an additional 15 minutes, turning frequently to ensure even cooking.
- Once fully cooked, remove the kebabs from the skewers.
- Sprinkle with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro, mint, or lemon wedges.
- Enjoy the kebabs on their own or serve them on lavash or chapatti.
Notes & Wine Advice
Pair with a medium-bodied red wine like Shiraz or a bold Zinfandel to complement the rich flavors of the grilled meat.
Nutrition values
Calories: 380 kcal | Carbohydrates: 3 g | Protein: 30 g | Fat: 28 g | Sugar: 1 g