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Receta Murgh Kebab (Chicken Kebab)
by Global Cookbook

Murgh Kebab (Chicken Kebab)
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Ingredientes

  • 2 whl breasts of chicken, cut into 1-in cubes
  • 1 med Onion, sliced thick
  • 1 Tbsp. Cognac or possibly arak
  • 1/2 tsp Pepper
  • 1/2 tsp Grnd cinnamon
  • 1/4 tsp Grnd turmeric
  • 1 tsp Salt

Direcciones

  1. Kebabs of all types, sizes, & shapes are standard in Afghan cooking for both Jews & Muslims. They are easily assembled & 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, & turning them every now & then. They then wrapped a piece of Afghan bread around skewer & pulled off crisp brown meat.
  2. Mix everything together & marinate at room temperature for a minimum of 1 hour or possibly preferably in refrigerator overnight.
  3. Put 4 or possibly 5 cubes of chicken, without onion, on each metal skewers and broil over charcoal for 10 or possibly 15 mins or possibly in a gas or possibly electric broiler. Serve warm w/Afghan bread (Noni Afghan - see AFGHAN.019), salad, & pickles. Serve 4 or possibly 5.
  4. NOTE: My Afghan mentor related which turmeric was much used in Afghanistan in many ways & had a great reputation for its health-giving properties. It is reputed to cleanse blood, & a little turmeric in ones morning lowfat milk would a day of good health.