Kebabs are mostly sold on the streets of Kabul, and served on Afghan flat bread called lawausha or naan. The kebab sellers, known as the kebabi, wrap the bread around the meat and pull it off the skewer. A few simple condiments such as salt, pepper, sumac and red pepper flakes are all that’s needed to bring this dish to tasty perfection!
3 cups plain, whole milk Greek yogurt
5 cloves garlic, chopped
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
1 tablespoon salt
¼ teaspoon black pepper
3 lbs. boneless skinless chicken thighs
Put all the ingredients except the chicken in a large bowl and mix well. Cut the chicken into chunks, about 3 pieces per thigh. Add the chicken and mix until all pieces are covered with yogurt. Cover the bowl and marinate for at least 24 hours.
Pull the chicken out of the fridge 30 minutes before you are going to grill. Get the barbecue good and hot. If you are using a gas grill, let it heat up for a good 10 minutes. In the meantime, pour the chicken into a colander and let excess marinade drip off.
Thread the chicken pieces onto skewers and grill over a medium-high flame about 5-7 minutes per side until cooked through. You can also broil skewers in the oven, or grill on a stove top grill. Serve warm with naan.
Notes and Instructions