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Chopan Kabob (Lamb Kebob) Recipe

Kebobs grilled over an open flame with fresh vegetables is always a hit, but try it with this Afghan style marinade of yogurt, cilantro, and garlic. Delicious over beef, as well.

Inspired by The Kite Runner

Marinate Meat:  24 hours     Prep Time:  15 minutes     Grill Time:  15 minutes     Serves:  4-6

Mushroom meat Kabobs



  • 1 pound lamb cubes (beef sirloin can be substituted)
  • Salt to taste
  • 1 teaspoon yogurt or sour cream
  • 2 teaspoons olive oil
  • 1/2 teaspoon onion powder
  • 2 cloves garlic, minced
  • 2 teaspoons fresh cilantro, chopped
  • 2 teaspoons chopped parsley
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1 green bell pepper, cut into large chunks
  • 1 onion, quartered and separated
  • 1 tomato, cut in wedges
  • 1/2 pound whole mushrooms
  • 1 lemon, cut in wedges


  1. In a medium bowl combine the yogurt, olive oil, onion powder, garlic, cilantro, parsley, salt and pepper.  Spread over meat and let marinate at least 2 hours, preferably overnight.
  2. Prepare outdoor bbq pit for medium-hot heat.   Remove grill, clean grill and spray with cooking oil (to prevent kebobs from sticking.)
  3. While pit is heating, alternately, thread meat and vegetables onto six skewers.
  4. When fire is ready, place grill over bbq pit.  Place kebobs on grill and cook about 6-8 minutes, then flip kebobs to other side for another 6-8 minutes.
  5. Serve with rice and wedges of lemon.


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