2 whole breasts of chicken -- cut into 1-in cubes
1 medium onion -- sliced thick
1 tablespoon cognac or arak
1/2 teaspoon pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 teaspoon salt
Instructions:
Kebabs of all types, sizes, and shapes are standard in Afghan cooking
for both Jews and 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 and 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 Posted to the BBQ List by
Bill Wight on Oct 4, 1998.
