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Chopan Kabob

Afghan Chopan Kabob

For Chopan Kabab I love to make it with Lamb Shoulder and Shoulder chops slow and at low heat. They may not be moist but they're not tough and have a good meaty flavor that you are looking in your kababs. It's better to Slow Roast it until it reaches an internal temperature of 180°F/82°C.  Though it would be time-consuming the result would be worth it. To reduce the cooking time make sure the cut meat is small
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Course Main Course
Cuisine South Asian
Servings 8

Ingredients
  

  • 3 Kg Lamb Shoulder and Ribs with bone and fat Cut into 2-inch
  • 1 Large Red Onion 2-inch Cubes
  • 1 tbsp Garlic Paste
  • 1 tsp Ginger Paste
  • 100 gm Yogurt
  • 1 1/4 tbsp Salt
  • 1/2 tsp White Pepper
  • Coriander Chutney & Naan to Serve to serve

Instructions
 

  • In a Juicer add in red onion, so the juice is separated from the grounded pulp. Alternatively, you can blend the onion in a blender
  • Place a strainer over a large bowl. Drape either cheesecloth or thin dish towel over the bowl. Pour the blended onion into the cheesecloth. The juice will drain and be collected in the bowl below and the onion pulp will be caught in the cheesecloth. Save the juice that will be used for marination
  • Marinade: In a bowl add in yogurt and whisked it smooth, making sure no lumps are left. Then add in the onion juice, salt, white pepper, garlic, and ginger paste in yogurt and mix it well till everything is combined
    Marinated Chopan Kabob
  • In an airtight container add in your meat and the yogurt marinade and mix the lamb meat well so that the marinade is completely covering the meat. Can store it in the fridge for at least 4 hrs up to 24 hrs so the marinade can penetrate the meat adding in the flavor and making the meat tender when cooked
  • Before starting to cook, thread meat onto skewers. Making sure the skewers are compact and let it rest at room temperature for an hour before cooking
  • Charcoal BBQ:  Assemble all the charcoals in one side of your BBQ grill and Light the charcoal. Once all charcoal is lit and covered with gray ash, and the heat radiating from it cools down a bit and spreads the coals a bit but do not spread all over the surface (We will be cooking it over indirect heat). Set the cooking grate in place, cover the grill. Allow it to preheat for 10 minutes. Oil the grilling grate