Afghan Chopan Kabob Recipe

Afghan Chopan Kabob Recipe

Afghan Chopan Kabob Recipe

Afghan  chopan kabob Recipe is made of roasted lamb on skewers. Before being cooked on a traditional Afghan charcoal brazier called a mankal, the meat is marinated with yogurt, salt, garlic, ginger, onion juice, and other seasonings.

Chopan kabobs  frequently prepared with the best cuts of beef, seasoned with sumac or gard-e-ghooreh, sour grape powder, and  frequently serve with naan bread.

Afghan Mantu Recipe

The word “chopan” in Pashto, which refers to the fact that the dish was called after sheep herders, translates to “shepherd” in English. It is thought that the herders would season large slices of lamb with salt while keeping an eye on their flocks, skewer the lamb on short sticks, and roast it over the fire.

Chopan kabobs, also known as dukan-e kebabi, may  found in the majority of Afghan cities at one of the many street food stands. It is frequently cooked using pre-marinated meat, and the lamb skewers give an extra taste boost  the inclusion of jijik, or bits of tail fat from sheep.


  • Boneless lamb 
  • Large red onion 
  • Live, natural yogurt
  • Garlic 
  • Salt – To taste
  • Black pepper – to taste
  • Ground cilantro seed 
  • Lamb fat – 8 Oz
  • chapati


  1. Juice and pulp from the red onion should  separated using a juicer. Place it aside.
  2. Freshly squeezed onion juice, minced garlic, yogurt, salt, pepper, and cilantro should all be placed in a medium bowl. Well combine each item.

    Catfish soup

  3. The meat and lamb oil should  added to the basin. To adequately marinade the meat, combine all the ingredients. For 6 hours or overnight, store the marinated beef in the refrigerator. Be sure to cover the bowl the entire time.
  4. Preheat the grill next. The skewers should  threaded with lamb. When using lamb fat, make sure to alternate between adding meat cubes and fat.
  5. Grill the beef for 20 minutes or so, or until it turns brown and  cooked through. While grilling, keep in mind to turn the skewers regularly to ensure even cooking of the meat.
  6. The chapati should now  placed on a large platter. The meat cubes should  taken from the skewers and placed on the bread.
  7. Before adding the tomato, onion, and lemon garnish, season the meat with a little salt and pepper.
  8. the chapati over next. The meat inside will  kept warm as a result. Simply cut any leftover chapati into pieces and serve it separately if necessary. If you’d like, you may also add mixed salad.

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