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2 Whole breasts of chicken,
1 md Onion, sliced thick
1 tb Cognac or arak
1/2 ts Pepper
1/2 ts Ground cinnamon
1/4 ts Ground turmeric
1 ts Salt

Kebabs of all types, sizes, & shapes are standard in Afghan cooking for both Jews & Muslims. They are easily assembled & probably most basic recipes of all cooking, stretching back to earliest, primitive times. I saw two workman barbecuing their lamb kebabs over a few twigs in an open field, resting skewers on a thick branch cut from a nearby tree, & turning them every now & then. They then wrapped a piece of Afghan bread around skewer & pulled off crisp brown meat.

1. Mix everything together & marinate at room temperature for a minimum of 1 hour or preferably in refrigerator overnight.

2. Put 4 or 5 cubes of chicken, without onion, on each metal skewers and broil over charcoal for 10 or 15 mins or in a gas or electric broiler. Serve hot w/Afghan bread (Noni Afghan - see AFGHAN.019), salad, & pickles. Serve 4 or 5.

NOTE: My Afghan mentor related that turmeric was much used in Afghanistan in many ways & had a great reputation for its health-giving properties. It is reputed to cleanse blood, & a little turmeric in ones morning milk would a day of good health.

Recipe: "Sephardic Cooking" by Copeland Mark - 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India - Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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