Chopan Kabob – Lamb Kebob



Chopan Kabob - Lamb Kebob

Kebobs grilled over an open barbecue with fresh vegetables is always a hit, but try it with this Afghan style marinade of yoghurt, coriander, and garlic. The marinade is delicious over beef, as well.
Course: Kebabs and Skewers
Cuisine: Afghani
Author: The Cook
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  • 450 g lamb cubes
  • salt, to taste
  • 1 teaspoon yoghurt or sour cream
  • 2 teaspoons olive oil
  • ½ teaspoon onion powder
  • 2 cloves garlic, minced
  • 2 teaspoons fresh coriander (cilantro) leaves, chopped
  • 2 teaspoons chopped Italian (flat-leaf) parsley
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 1 green capsicum (bell pepper), cut into large chunks
  • 1 onion, quartered and separated
  • 1 to mato, cut in wedges
  • 225 g whole mushrooms
  • 1 lemon, cut in wedges

Recipe Instructions

  • In a medium bowl combine the yoghurt, olive oil, onion powder, garlic, coriander, parsley, salt and pepper. Spread over meat and let marinate at least 2 hours, preferably overnight.
  • Prepare outdoor barbecue for medium-hot heat. Remove grill, clean grill and spray with cooking oil <em>(to prevent kebobs from sticking.)</em>
  • While barbecue is heating, alternately, thread meat and vegetables onto six skewers.
  • When fire is ready, place grill over barbecue. Place kebobs on grill and cook about 6-8 minutes, then flip kebobs to other side for another 6-8 minutes.
  • Serve with rice and wedges of lemon.

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Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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