Afghan Kitchen’s Chicken Kebab is marinated with the chef’s special spice blend and grilled over fire. It is served with an iconic side dish of Afghan rice – fragrant, flavoured rice studded with nuts, dried fruit and sliced carrot.
Chicken Marinade, Kebab & Assembly
Note: The chicken needs to be marinated overnight.
Pre-heat oven to 450ºF.
Rinse, soak and boil rice for 20 minutes.
In a pan, sweat spices together with sugar for approximately 10 minutes until the oil is caramelized.
Pour the sauce over the rice and bake in an oven for 1 hour at 450ºF.
Top baked rice with caramelized carrots, steamed raisins, parsley and slivered almonds.
For the chicken marinade: Mix lemon juice, crushed garlic, yogurt, salt, pepper and cilantro in bowl.
Add cubed chicken and marinate in refrigerator overnight.
For the kebab: Skewer marinated chicken to create kebabs.
Grill chicken kebabs over fire for about 15 minutes, frequently turning.
For assembly: Remove grilled chicken from skewer and serve with a portion of Afghan rice.