Kebabs of all types, sizes, & shapes are standard in Afghan cooking. They are easily assembled & probably most basic recipes of all cooking, stretching back to earliest, primitive times. I saw two workman barbecuing their lamb kebabs over a few twigs in an open field, resting skewers on a thick branch cut from a nearby tree, & turning them every now & then. They then wrapped a piece of Afghan bread around skewer & pulled off crisp brown meat.
1. Mix everything together & marinate at room temperature for a minimum of 1 hour or preferably in refrigerator overnight.
2. Put 4 or 5 cubes of chicken, without onion, on each metal skewers and broil over charcoal for 10 or 15 mins or in a gas or electric broiler. Serve hot with Afghan bread (Nani Afghan), salad, & pickles. Serve 4 or 5.
NOTE: My Afghan mentor related that turmeric was much used in Afghanistan in many ways & had a great reputation for its health-giving properties. It is reputed to cleanse blood, & a little turmeric in ones morning milk would a day of good health.