Afghan Chicken Kebobs with Noni

Hungry for Afghan food after reading "A Thousand Splendid Suns" I made this traditional dish tonight for dinner. It was wonderful!

1 lb boneless skinless chicken breasts, cut into uniform size chunks
1 cup plain yogurt
1 1/2 t salt
1/2 t cayenne
2 cloves garlic, smashed
1/2 t freshly ground black pepper
sliced tomato
sliced onion
fresh cilantro leaves, snipped
1 lime, quartered
Mix yogurt, salt, cayenne, garlic and pepper. Pour over chicken and mariante at least 8 hours or overnight.
Thread chicken on skewers and grill 10 minutes per side, or til chicken is cooked through.
Serve in noni bread topped with tomato, onion, cilantro, and lime juice along with yogurt cheese and diced cucumber.
Making yogurt cheese:






Noni Bread
1 1/2 cups warm water, divided
1 package yeast
1 tablespoon sugar
4 cups flour plus 1/2 t
1 teaspoon salt
1/4 cup vegetable oil
1 egg yolk mixed with 1 tablespoon water
1 tablespoon cumin, divided

Mix 1/2 cup of warm water, yeast, and sugar together and let it rest 10 minutes. Sprinkle 1/2 tsp flour on top and let it continue to rest for 5 minutes more.


Meanwhile, add flour to a large bowl. Make a well in the middle of the flour and add salt, oil and yeast mixture. Mix, adding small amounts of the remaining water til a moist dough ball forms.

On a well floured surface, knead til dough is no longer sticky, about 5 minutes. Put dough back in bowl, cover with a moist towel, and let rise for 1 1/2 hours.

Punch down dough. Divide into 8 equal sections and roll into balls. Press each ball into a circle or oval about 1/2 inch thick. Brush the top of each round w/egg mixture and sprinkle with cumin.

Heat a cast iron skillet or Comal on medium high heat.

Cook noni a few minutes on each side til puffy and golden.

Absolutely delicious! The image

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