This Afghan kebab family platter stacks fragrant rice, caramelized carrots, and raisins beneath a variety of grilled meats including lamb chops, tikka kebabs, and kofta kebabs. It's an impressive feast designed for sharing and showcases the depth of Afghan grilled meat traditions.
Store grilled meats and rice separately in airtight containers for up to 3 days; reheat rice gently with a splash of water and warm meats in a 350°F oven for 10 minutes.
grill or grill pan · kebab skewers (metal or bamboo)
Grill the meats and prepare the rice and carrot mixture several hours ahead; store separately and assemble just before serving to keep the rice fluffy and meats warm.
Tikka kebabs use chunks of marinated meat threaded on skewers, while kofta kebabs are made from minced meat mixed with spices and formed around the skewer, creating a denser texture.
Grill lamb chops for 3-4 minutes per side over medium-high heat for medium-rare doneness; adjust timing based on thickness and desired doneness.
Yes, but chicken thighs stay juicier during grilling; if using breast, don't overcook—grill for 5-6 minutes per side until cooked through.
Basmati rice is traditional for Afghan cooking; cook it fluffy and separate to balance the sweet caramelized carrots and raisins.
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