One of my favorite cookbooks is Jeffrey Alford and Naomi Duguid‘s Flatbreads & Flavors. For starters, I’m a flatbread freak, and was so long before the current fad for them, and this is the only book I know devoted to flatbreads from all over the world.
In addition, while wandering the world collecting these recipes they also collected regular dishes served by the people associated with that bread. This is one of them; from Kabul, Afghanistan.
Chicken Street Kebabs
2 lbs boneless chicken legs, thighs, or breasts.
1 cup plain yogurt
½ tsp saffron threads bloomed in 2 tbls water
¼ tsp turmeric
½ tsp black pepper
½ tsp salt
1 cup fresh mint leaves, finely chopped
Soak about 15 wooden skewers in water for at least 30 minutes.
Cut the chicken into ½-inch pieces* discarding any skin, fat, and tough connective tissue.
Combine the yogurt with the spices and seasonings and mix well. Stir in the mint leaves. Combine the chicken and marinade. Refrigerate for 3-4 hours.
Prepare a charcoal grill for direct cooking.
Thread the chicken pieces on skewers. Place only a few pieces (5-6) on each skewer and avoid crowding the pieces together.
Grill over hot coals, turning the skewers to ensure even cooking, for 5 to 8 minutes.
Serve with Naan or similar flatbread.
*If preferred, cut chicken breasts into ribbons and thread two or three of them onto the skewer, satay-like.
In addition, while wandering the world collecting these recipes they also collected regular dishes served by the people associated with that bread. This is one of them; from Kabul, Afghanistan.
Chicken Street Kebabs
2 lbs boneless chicken legs, thighs, or breasts.
1 cup plain yogurt
½ tsp saffron threads bloomed in 2 tbls water
¼ tsp turmeric
½ tsp black pepper
½ tsp salt
1 cup fresh mint leaves, finely chopped
Soak about 15 wooden skewers in water for at least 30 minutes.
Cut the chicken into ½-inch pieces* discarding any skin, fat, and tough connective tissue.
Combine the yogurt with the spices and seasonings and mix well. Stir in the mint leaves. Combine the chicken and marinade. Refrigerate for 3-4 hours.
Prepare a charcoal grill for direct cooking.
Thread the chicken pieces on skewers. Place only a few pieces (5-6) on each skewer and avoid crowding the pieces together.
Grill over hot coals, turning the skewers to ensure even cooking, for 5 to 8 minutes.
Serve with Naan or similar flatbread.
*If preferred, cut chicken breasts into ribbons and thread two or three of them onto the skewer, satay-like.
