Afghanistan's 'shepherd's kebab': bone-in lamb chops and chunks salted, skewered, and grilled over open flame, traditionally by herders cooking their own flock. Served on Afghan naan that soaks up the drippings, with grape vinegar or ground grape seasoning on the side.
Also known as: kebab-e-chopan, chopan kabob, Afghan shepherd kebab, kabab chopan, کباب چوپان
Watch it made
Ingredients
- 1.2 kg bone-in lamb chops and rib chunks
- 20 g coarse salt
- 4 Afghan naan
- 1 onion, sliced thick
- 2 green chillies
- 1 lemon, quartered
- 2 tomatoes (optional, to grill)
How to make it
- 1
Salt the lamb pieces all over and leave them 1 h at room temperature; that is the whole preparation.
- 2
Spear the chunks through the meat beside the bone so nothing spins.
- 3
Grill over open flame or ferocious coals 12-14 min, turning until the fat cap blisters gold-black.
- 4
Rest 5 min bundled inside a naan.
- 5
Serve with raw onion, green chilli and lemon, shepherd style.
Pro tip: Resist the spice drawer entirely; chopan means salt, flame and fat-tailed lamb, and the smoke is your seasoning. Spend your effort on sourcing the chops.
