Title: Murgh Kebab (Chicken Kebab)
Categories: Jewish, Afghan, Chicken, Grilled
Yield: 1 Servings

2 Whole breasts of chicken;
-cut into 1-in cubes
1 md Onion; sliced thick
1 tb Cognac or arak
1/2 ts Pepper
1/2 ts Ground cinnamon
1/4 ts Ground turmeric
1 ts Salt

Kebabs of all types, sizes, and shapes are standard in Afghan cooking for
both Jews & Muslims. They are easily assembled and probably most basic
recipes of all cooking, stretching back to earliest, primitive times. I saw
two workman barbecuing their lamb kebabs over a few twigs in an open field,
resting skewers on a thick branch cut from a nearby tree, and turning them
every now and then. They then wrapped a piece of Afghan bread around skewer
and pulled off crisp brown meat.

1. Mix everything together & marinate at room temperature for a minimum of
1 hour or preferably in refrigerator overnight.

2. Put 4 or 5 cubes of chicken, without onion, on each metal skewer and
broil over charcoal for 10 or 15 minutes.

3. Serve hot with Afghan bread, salad, and pickles.

NOTE: My Afghan mentor related that turmeric was much used in Afghanistan
in many ways and had a great reputation for its health-giving properties.
It is reputed to cleanse the blood, and a little turmeric in ones morning
milk would a provide day of good health.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in
Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published
by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

Recipe by: Mark Copeland

Posted to bbq-digest by wight@odc.net on Oct 4, 1998, converted by
MM_Buster v2.0l.