Afghan Cuisine at Kandahar Grill
An Afghan mixed kabob platter combining grilled lamb chops, chicken, and beef served over fragrant seasoned rice, prepared using traditional halal methods with a charred exterior and tender interior.
An Afghan mixed kabob platter combining grilled lamb chops, chicken, and beef served over fragrant seasoned rice, prepared using traditional halal methods with a charred exterior and tender interior.
Refrigerate cooked kabob and rice separately in airtight containers up to 3 days. Reheat rice gently with a splash of water; warm kabob in a 325°F oven for 10-12 minutes.
charcoal or gas grill · meat thermometer · skewers (metal or soaked wooden)
Lamb chops, beef sirloin or tenderloin, and chicken breast or thigh are traditional choices. Bone-in cuts like lamb chops add flavor and stay juicy when grilled.
Afghan kabob typically uses cumin, coriander, garlic, onion, salt, and pepper. Some recipes include paprika or turmeric. Marinating for 2-4 hours enhances tenderness.
Afghan kabob is served over basmati or long-grain rice seasoned with cumin, cinnamon, and sometimes topped with caramelized onions and carrots.
2 to 4 hours minimum; overnight marinating deepens flavor and tenderizes tougher cuts like lamb chops.
Yes. Use a cast-iron skillet or broiler at high heat. Cast-iron gives the best char; broil 4-6 inches from heat, turning halfway.
