📝 About This Recipe
A beloved staple of Kabul’s vibrant street food scene, Kebab-e-Degi brings the smoky, charred essence of traditional grilling into the comfort of a single pot. These succulent ground meat patties are infused with aromatic coriander, spicy green chilies, and tangy sumac, then pan-seared and steamed to juicy perfection. It is a rustic, soul-warming dish that captures the hospitable spirit of Afghan cuisine in every bite.
🥗 Ingredients
The Meat Mixture
- 2 lbs Ground Beef or Lamb (80/20 fat ratio for maximum juiciness)
- 1 large Yellow Onion (grated and squeezed dry of all liquid)
- 4-5 cloves Garlic (minced into a paste)
- 1 inch Fresh Ginger (peeled and finely grated)
- 2-3 pieces Green Chilies (Serrano or Thai bird's eye, finely chopped)
- 1/2 cup Fresh Cilantro (finely chopped)
Spices and Binding
- 1.5 tablespoons Ground Coriander (freshly toasted and ground if possible)
- 1 teaspoon Ground Cumin
- 1 teaspoon Black Pepper (coarsely ground)
- 1.5 teaspoons Salt (adjust to taste)
- 2 tablespoons Chickpea Flour (to help bind the kebabs)
For the Pot and Garnish
- 3-4 tablespoons Vegetable Oil (for shallow frying)
- 3 pieces Roma Tomatoes (sliced into thick rounds)
- 1 piece Green Bell Pepper (sliced into rings)
- 1 small Red Onion (thinly sliced for garnish)
- 1 tablespoon Sumac (for a bright, citrusy finish)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground meat, grated onion (ensure it is very dry), minced garlic, ginger, and chopped green chilies.
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2
Add the ground coriander, cumin, black pepper, salt, and fresh cilantro to the bowl.
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3
Sprinkle the chickpea flour over the mixture. Use your hands to knead the meat for about 5 minutes until it becomes slightly tacky and well-combined; this ensures the kebabs don't fall apart.
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4
Cover the bowl and let the meat marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
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5
Divide the meat into equal portions, roughly the size of a large lemon. Shape them into oval patties or flat discs about 1/2 inch thick.
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6
Heat the vegetable oil in a large, heavy-bottomed pot or deep skillet over medium-high heat.
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7
Working in batches, sear the kebabs for 3-4 minutes on each side until a deep golden-brown crust forms. They do not need to be fully cooked through yet.
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8
Remove the seared kebabs temporarily and drain any excess rendered fat, leaving about 1 tablespoon in the pot.
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9
Arrange the seared kebabs back into the pot in a single layer (or slightly overlapping). Layer the sliced tomatoes and green bell pepper rings directly on top of the meat.
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10
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it 'dam' (steam) for 15-20 minutes. The juices from the vegetables will create a light, savory sauce.
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11
Check that the meat is fully cooked and the vegetables are tender. The bottom of the kebabs should be sizzling.
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12
Transfer the kebabs and steamed vegetables to a serving platter. Garnish generously with sumac, raw red onions, and more fresh cilantro.
💡 Chef's Tips
Squeezing the juice out of the grated onions is crucial; excess moisture will make the kebabs mushy and hard to sear. For an authentic smoky flavor, you can use the 'dhungar' method: place a small piece of hot charcoal in a foil bowl inside the pot, drizzle with oil, and cover for 2 minutes. If the meat feels too wet, add an extra tablespoon of chickpea flour or plain breadcrumbs. Don't skip the sumac—it provides the signature tartness that cuts through the richness of the meat. Avoid over-crowding the pan during the initial searing phase to ensure a proper crust forms.
🍽️ Serving Suggestions
Serve hot with Afghan Naan or flatbread to soak up the delicious juices. Pair with a side of 'Challow' (Afghan white rice) for a complete meal. Accompany with a cooling yogurt sauce (Borani or simple Raita) and a fresh Salata (diced cucumber, tomato, and onion). Serve with a glass of 'Doogh', a savory Afghan yogurt drink flavored with mint and cucumber. Provide extra lemon wedges on the side for guests to squeeze over the meat just before eating.