Afghanistan Kebabeh Sikhi has been on the recipe bucket list for a while now – and the current climate seems the ideal time to ensure we stay engaged and kind to the amazing people from this country that call Australia home.

Adelaide is blessed to have a significant population of Afghans and this means we eat a lot of their beautiful cuisine. It also means the bar is set high when it comes matching what they serve. This recipe is inspired by Parwana restaurant in Adelaide.
 
Served with our SkinnyBarbecue Freekeh Good Salad and simple three veg salad it is a nutrient dense and incredibly healthy dish. We are thinking of trying this with lamb and goat next so stand by!

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Skinnymixer's Afghan Kebabeh Sikhi

Course Main, MarinadeCuisine Afghani, Middle EasternKeyword BBQ
Prep Time 5 minutesCook Time 2 minutesMarinating 6 hours

Servings 6
Calories 252kcal
Author Skinnymixers

Ingredients1 kg chicken thigh, lamb rump or thick beef steak cubed large2 cloves garlic peeled1 brown onion peeled, quartered1 long red chilli deseeded, roughly chopped1 Tbsp coriander seeds50 g water25 g light tasting olive oil? Tbsp sea salt flakes or kosher salt½ Tbsp coarse cracked black pepper bought pre-cracked
InstructionsAdd coriander to the bowl, mill for 20 sec/speed 9/MC on. Add garlic, onions and chilli. Blend for 10 sec/speed 9/MC on. Add water, oil, salt & pepper and ...