Kebab-e Chopan

• Prep time: 20 mins (plus 4 hrs marinating)

• Cook time: 15 mins

• Total time: 4 hrs 35 mins

• Servings: 4

• Country of origin: Afghanistan

• Description: Rustic Afghan shepherd-style lamb chops marinated in onion juice, garlic, and spices, skewered and grilled over charcoal.

• Presentation: Served directly on skewers resting on a sheet of hot Naan-e-Afghani, garnished with sumac, fresh mint, and sliced onions.

• Ingredients:

  • 2 lbs lamb chops or bone-in lamb loin

  • 1 large yellow onion, grated and squeezed for juice

  • 4 cloves garlic, crushed

  • 2 tbsp olive oil or melted lamb fat

  • 1 tbsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp sumac

  • Salt and freshly ground black pepper

• Step-by-step directions:

  • Grate onion into cheesecloth and squeeze to extract onion juice; discard pulp.

  • Combine onion juice, crushed garlic, olive oil, coriander, cumin, salt, and pepper in a dish.

  • Add lamb chops, coat thoroughly, cover, and marinate in refrigerator for at least 4 hours (preferably overnight).

  • Thread marinated lamb chops onto wide flat metal skewers.

  • Grill over hot charcoal for 5-7 minutes per side until charred on outside and juicy inside.

  • Sprinkle with sumac before serving hot with Afghan bread.

• Optional variations: Substitute lamb chops with beef tenderloin cubes (Tikkan Kebab).

• Cooking tips: Using onion juice instead of chopped onions prevents burning on grill while tenderizing meat.

• Nutrition facts:

  • Calories: 510 kcal

  • Fat: 34g

  • Carbohydrates: 4g

  • Protein: 46g