Afghan Kebab Recipe

Here is a simple, quick and delicious Afghan barbecue kebab recipe which we recently made for a Sunday in the park. It was lunch for two using our small barbecue which we fired up with wood charcoal. I have adjusted the ingredients to make it for 2-4 people depending on how big your appetite is.

Ingredients

Kebab 
450 grams lamb eye fillet cut into 3 cm by 3cm cubes
4 cloves garlic crushed
1 cms thick slice of ginger finely chopped
Juice of 1 lemon 
1 TBSP white vinegar 
3 TBSP finely chopped coriander
Pinch of salt and red chilli flakes to taste
3 TBSP olive oil
Olive oil spray

Vegetables
2 - 4 stalks of fresh broccolini
2 - 4 stalks of fresh asparagus
3 TBSP olive oil
1 tsp garlic salt

Method
Combine all the ingredients in a bowl. Marinade for 2 hours in the fridge. Put onto a skewer and cook on the barbecue after spraying well with olive oil.  

Serve this with barbecued broccolini and asparagus spears. Cut off the dry part of the stem and toss with olive oil and garlic salt so the vegetables are covered in oil. Cook on the barbecue until al dante and crunchy.

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