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Kabul West Afghan Kabobs Recipe

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This recipe for Kabul West Afghan Kabobs is from The Covington Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs. Trimmed Lamb or Beef
Yellow Squash cut into Kabob size pieces
Red Onion (Cut into Kabob size pieces)
One Container of Grape Tomatoes
Zucchini (Cut into Kabob size Pieces)
Marinate:
5 Cloves Ground Garlic
1/2 Tbsp. Ground Black Pepper
1/2 Tbsp. Ground White Pepper
1/2 lb. Medium Size Onion (Ground Up)
2 Tbsp. Olive Oil
1 Tbsp. Salt
1/2 c. Sour Cream

Directions:
Directions:
Cut the meat into 2 1/4 x 1 1/2 inch cubes and place in a mixing bowl. Add 2 Tbsp. Olive Oil and cover the meat, let it marinatefor 15 minutes in the refrigerator.

Mix the ground garlic, black pepper, white pepper, salt and sour cream, and add to the meat. Mix until all pieces are well coated. Add the ground onion to the mixture of meat and spices, and marinate for at least 2 hours. Keep in refrigerator (DO NOT EVER FREEZE).

After two hours marinating, put the meat on skewers with vegetables and grill over med-high flame on a pre-heated grill.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2-3 hrs.
Personal Notes:
Personal Notes:
Grandma and Grandpa got the recipe from the owner of their favorite Afghan restaurant, Kabul West, in Sandy Utah. Unfortunately, the restaurant closed when the war in Afghanistan started, due to prejudice, so sad. Best food and service ever.

 

 

 

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