Chopan Kabob

Lamb meat is a common ingredient, side dish, or meal in and of itself in Afghan cuisine. Chopan kabob is a Pashtun specialty made of skewered and grilled lamb meat. The beef is marinated in onion juice, ginger, salt, garlic, and yogurt before being grilled on a traditional Afghan charcoal brazier known as a mankal. Chopan kabob, like other Afghan cuisines, has a long history. The dish originates from sheepherders smearing slices of lamb with gobs of salt. These portions were skewered on sticks and cooked over fires while they observed their herds.

Chopan kabob can now be available in a variety of kebab street vendors known as dukan-e-kebabi. It is frequently cooked with jijeq, which are chunks of fat from the sheep's tail that are added to lamb skewers for flavor, and the meat is occasionally pre-marinated. Some people season the lamb meat with sour grape powder, gard-e-ghooreh, and sumac before marinating it. Chopan kabob goes well with naan bread.