Chopan kabob, chopan kabab or lamb chops is a specialty of Pashtun cuisine made with lamb meat and roasted on a traditional Afghan charcoal brazier. Chopan kabab were named after the sheep herders because chopan is a Pashto word for shepherd who rubbed the pieces of sheep with plenty of salt, skewered them on twigs or small branches and roast the meat over the fire while watching their flock.
Today, chopan kabab can be found at several kebab street stalls in Afghanistan and the province of KPK in Pakistan. Chopan kabab also called kebab e chopan, are often made from lamb's fat pieces which are added to lamb skewers for extra flavor, while the meat is sometimes pre-marinated with onion juice, garlic and salt. Preparation of chopan kabob don't required too much spices or time taking cooking. Chopan kebab or Afghani Kabab are usually made using the best cut of meat (shoulder, waist or stomach), which is served with naan bread.
As Eid ul azha is near, prepare these Bakra eid special chopan kabab and enjoy this traditonal Pashtun food at your home.
Grate the onion or add it into a processor to finely chop it.
Add the chopped onion in a strainer or cheese cloth, strain the water and discard the pulp as we only required onion juice for this recipe. Keep it aside.
Make the garlic paste and set it aside.
In a large bowl add meat, onion juice, garlic paste, salt and cooking oil or lamb fat. Rub all the ingredients well over the meat.
Cover the bowl, put it in the refrigerator and let this meat marinated for 5-6 hours or over night.
Next day when the meat is fully marinated uncover it, give ita good mix and thread the meat pieces over skewers. If you are using lamb fat instaed of cooking oil keep in mind to alternate the meat cubes with fat while threading over skewers.
Heat the grill, put the skewers over the grill, cook the meat for 15 -20 minutes or until the meat turns brown in color and properly cooked. While grilling turn the skewers frequently so that meat could cook properly from all sides.
Spread a chapati or naan over a plate, add the cooked chopan kabob over this chapati, sprinkle a little bit of salt and pepper (optional) over the kababs and fold the chapati over it. This will help to keep the meat inside chapati warm.
Afghani chopan kabob or Afghani Kabab are ready to enjoy.
_______ Note:If you are using cooking oil for marination and not the fat, brush some oil over the skewers while cooking the kababs. This will make them more juicy.
You may season the final kabab with sumac or sour grape powder as this is the traditional way of serving chopan kabob.
