Chopan kebab
The Afghan shepherd's kebab: chunks of lamb with a little fat, seasoned simply with salt, pepper and onion, and grilled over high heat.
- Serves4
- Prep20 min
- Marinate2 hr
- Cook15 min
- HeatMild
Chopan means shepherd, and this is as simple as kebabs get. Ask for leg or shoulder in 3cm chunks with some fat kept on; the fat between the pieces keeps them juicy.
Ingredients
- To serve
Ask at the counter for1kg lamb leg or shoulder, in 3cm chunks, with some fat kept on
Cut: Leg (lamb), Shoulder (lamb)
Method
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Squeeze the grated onion through a sieve and keep the juice. Mix the lamb with the onion juice, salt, pepper, coriander and lemon juice. Marinate in the fridge for at least 2 hours, or overnight.
Thread the lamb onto skewers, pressing the pieces close together.
Grill over very hot coals or under a hot grill for 10 to 15 minutes, turning every few minutes, until charred outside and just pink or cooked through inside, as you like it.
Slide the lamb onto naan, so the bread soaks up the juices, and serve with sliced onion and green chutney.
Tips
- Bring the meat out of the fridge 30 minutes before grilling so it cooks evenly.
Good to know
- Heat
- Mild. Add green chillies at the table if you like it hotter.