Method

Mince onions and mix with garlic and meat, salt and pepper.  Mix with hands until mixture is sticky.  Wet hands and mold around kebab skewers to form kebabs about 4 inches long and 1 inch in diameter.  Press onto skewers firmly so they hold.  Smooth kebabs with wet hands

Heat grill.  Grill over a high heat.  When they are brown on both sides, reduce heat to medium and grill, turning frequently for about 15 minutes more.

Remove carefully from skewers and serve on one of the breads.  Sprinkle with salt and pepper.  Garnish with mint or cilantro and lemon wedges.  Fold bread over to keep kebabs warm.

Adapted from Afghan Food and Cookery by Helen Saberi.

main meat recipes

meatball recipe page - history, recipes, how to handle ground meat

grill page        more afghan recipes

These kebabs also go by the name lola meaning 'round' because of their shape.