A Gratutious Afghanistan Photo
I just felt like putting one up today. I am sure it had nothing to do with the fact I made kabob last night. Thanks to Chef Abdul Qazi of Kabul House for the recipe.
UPDATE: Speaking of recipes:
1 lbs lamb cubes, Salt to taste, 1/2 tsp onion powder, Pepper to taste, 2 cloves fresh garlic, 1 green pepper chunked, 1 tsp yoghurt, 1 onion chunked, 1-2 tsp olive oil, 1 tomato in wedges (I substituted large Mushrooms) 1-2 tsp fresh cilantro, chopped. 1-2 tsp chopped parsley, 1 lemon in wedges.
Directions: Rinse lamb in cold water and pat dry. In a blender or food processor combine the onion powder, garlic, yoghurt, olive oil, cilantro, parsley, salt and pepper. Blend well. Spread on lamb and let marinate at least 2 hours, overnight is better. Thread meat onto four skewers. Thread vegetables onto four different skewers, alternating the pepper, onion and tomato. Cook over a medium hot grill, supporting the ends of the meat skewers so the meat does not touch the grill. Cook skewers about 10 minutes, turning two to three times. Serve with rice and wedges of lemon. Serves four. Doubles easily.
P.S. Darn tasty too.