Afghanistan Kebabeh Sikhi has been on the recipe bucket list for a while now – and the current climate seems the ideal time to ensure we stay engaged and kind to the amazing people from this country that call Australia home.
Adelaide is blessed to have a significant population of Afghans and this means we eat a lot of their beautiful cuisine. It also means the bar is set high when it comes matching what they serve. This recipe is inspired by Parwana restaurant in Adelaide.
Served with our SkinnyBarbecue Freekeh Good Salad and simple three veg salad it is a nutrient dense and incredibly healthy dish. We are thinking of trying this with lamb and goat next so stand by!
1kgchicken thigh, lamb rump or thick beef steakcubed large
1brown onionpeeled, quartered
1long red chillideseeded, roughly chopped
25glight tasting olive oil
⅔Tbspsea salt flakes or kosher salt
½Tbspcoarse cracked black pepperbought pre-cracked
Add coriander to the bowl, mill for 20 sec/speed 9/MC on.
Add garlic, onions and chilli. Blend for 10 sec/speed 9/MC on.
Add water, oil, salt & pepper and mix for 20 sec/speed 6/MC on.
Marinate your chosen meats covered in the fridge for minimum of 6 hours - preferably 12-24 hours. Mix halfway through marinating time to ensure full coverage.
Assemble loosely packed on skewers and place in preferred cooker.
For Beef or Lamb: Preheat BBQ, smoker or cooker to 121°C or 250°F. Cook for 20 min. Turn bbq/cooker up to 200°C or 400°F and finish beef/lamb to an internal temp above 60°C or 140°F. For Chicken: Preheat BBQ, smoker or cooker to 200°C or 400°F. Cook for approx. 20 min ensuring internal chicken temperature is above 74°C or 165°F.