Afghan
Afghan Tikka Kebab
Tender cubes of lamb are marinated with onion, garlic, coriander, and a little vinegar, then grilled over high heat until smoky and browned. Serve them the Afghan way with hot naan, sliced onion, fresh herbs, and a squeeze of lemon.
Watch it madeAshus Delicacies · 3:00
Ingredients
- Boneless lamb leg or shoulder, cut into 1 1/2-inch cubes450g
- Yellow onion, grated1 medium
- Garlic, finely crushed3 cloves
- Plain yogurt2 tbsp
- White vinegar1 tbsp
- Vegetable oil1 tbsp
- Ground coriander1 tsp
- Ground black pepper1 tsp
- Ground cumin1/2 tsp
- Salt1 tsp
- Lemon wedges2
- Afghan naan2 pieces
- Red onion, thinly sliced1/2 small
- Fresh cilantro or mint1 small handful
Method
- Put the grated onion in a clean cloth or fine sieve and squeeze its juice into a bowl; discard most of the dry pulp.
- Add the garlic, yogurt, vinegar, oil, coriander, black pepper, cumin, and salt to the onion juice and mix well.
- Add the lamb cubes and turn them thoroughly in the marinade until every piece is coated.
- Cover and refrigerate for at least 4 hours, preferably overnight, to tenderize and season the meat.
- Remove the lamb from the refrigerator 30 minutes before cooking and thread the pieces onto metal skewers, leaving a little space between cubes.
- Prepare a charcoal grill or very hot grill pan; the heat should be strong enough to sear the meat quickly.
- Grill the skewers for 10 to 12 minutes, turning often, until the outside is browned and lightly charred and the lamb is just cooked through but still juicy.
- Rest the kebabs for 5 minutes, then slide the meat onto warm Afghan naan.
- Serve with sliced red onion, fresh cilantro or mint, and lemon wedges.
Common questions
Can I substitute the lamb with another meat for Afghan Tikka Kebab?
Yes. Beef chuck, chicken thighs, or lamb shoulder all work better than lean cuts because they stay juicy on high heat. Keep the same marinade, but cook chicken longer if using pieces of similar size.
How long should I marinate the kebabs for the best flavor and texture?
At least 4 hours is the minimum, but overnight gives noticeably better tenderness and deeper seasoning. If you’re short on time, even 1 to 2 hours helps, though the lamb won’t be as flavorful.
What are the most common mistakes when grilling these kebabs?
Using low heat, overcrowding the skewers, and overcooking are the biggest errors. Also, don’t leave too much onion pulp in the marinade, or the kebabs can steam instead of sear and char properly.
How should I store leftover Afghan Tikka Kebab?
Cool the kebabs quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently in a hot skillet, oven, or grill just until warmed through so the lamb stays moist.
What is the best way to serve Afghan Tikka Kebab?
Serve hot on Afghan naan with sliced red onion, fresh cilantro or mint, and lemon wedges for squeezing. A simple yogurt sauce, salad, or grilled tomatoes also pair well and balance the rich lamb.