Afghan Kebab-e-Gosht (Goat Skewers) is a delicious and aromatic dish that’s perfect for grilling. These skewers are made from tender goat meat marinated in a mix of spices, yogurt, and fresh herbs, then grilled to perfection. The result is a dish that’s juicy, smoky, and full of flavors with a touch of sweetness from the spices.
Here’s a flavorful recipe for Afghan Kebab-e-Gosht:
Ingredients:
For the Marinade:
- Goat meat (boneless, cut into cubes): 1.5 kg (about 3 lbs)
- Yogurt: 1 cup (full-fat for creaminess)
- Garlic: 4 cloves, minced
- Onion: 1 large, grated
- Ground cumin: 2 teaspoons
- Ground coriander: 2 teaspoons
- Ground turmeric: 1/2 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Ground black pepper: 1 teaspoon
- Red chili powder: 1 teaspoon (adjust to taste)
- Ginger: 1 tablespoon, grated
- Lemon juice: 2 tablespoons
- Olive oil: 2 tablespoons
- Salt: to taste
- Fresh cilantro: 2 tablespoons, chopped (for garnish)
- Fresh mint leaves: 2 tablespoons, chopped (optional, for garnish)
For Grilling:
- Wooden or metal skewers: 6-8
- Oil: for brushing the skewers
Instructions:
1. Marinate the Goat Meat:
- In a large mixing bowl, combine yogurt, garlic, grated onion, ground cumin, coriander, turmeric, cinnamon, black pepper, red chili powder, ginger, lemon juice, olive oil, and salt.
- Add the goat meat cubes to the marinade and toss them to coat well.
- Cover and refrigerate for at least 2-4 hours, or preferably overnight, to allow the meat to absorb all the flavors.
2. Prepare the Skewers:
- If using wooden skewers, soak them in water for 30 minutes before threading the meat to prevent them from burning.
- Preheat your grill or grill pan to medium-high heat.
- Thread the marinated goat meat onto the skewers, leaving a little space between each piece to ensure even cooking.
3. Grill the Kebabs:
- Brush the grill or grill pan with a little oil to prevent sticking.
- Place the skewers on the grill and cook for 4-5 minutes on each side, turning the skewers occasionally, until the goat meat is cooked through and slightly charred on the outside.
- For a smoky flavor, you can also cover the skewers with foil and grill on lower heat for a few extra minutes.
4. Serve:
- Once the kebabs are cooked, remove them from the skewers and arrange them on a serving platter.
- Garnish with chopped cilantro and mint leaves for a fresh touch.
- Serve hot with naan bread, rice, or a fresh salad on the side.
Serving Suggestions:
- Afghan Kebab-e-Gosht pairs wonderfully with a side of bulgur pilaf, steamed rice, or a simple flatbread like naan or roti.
- You can also serve these kebabs with a refreshing yogurt dip or tahini sauce.
- A tangy tomato and cucumber salad with a squeeze of lemon will complement the richness of the grilled meat.
Tips:
- Tender goat meat: If you want the kebabs to be extra tender, marinate the meat overnight, as the yogurt helps to tenderize the goat.
- Adjust spice levels: The chili powder in the marinade adds heat, but you can reduce or increase the amount based on your preference.
- Grill carefully: Goat meat can dry out if overcooked. Aim for a juicy interior with a nicely charred exterior.
These Afghan Kebab-e-Gosht are flavorful, tender, and perfect for any grill session! 🐐🍢🔥
Would you like suggestions for a side drink or a dessert to go along with these kebabs?
