Translations:Afghan cuisine/15/en

Afghan kabob is most often found in restaurants and at outdoor street vendor stalls. Most of the time, it contains lamb meat. Kabob is made with naan instead of rice. Customers have the option to sprinkle sumac or ghore angoor (dried ground sour grapes) on their kabob. Pieces of fat from the sheep's tail (jijeq) are usually added to the skewers to add extra flavor. Traditional Afghan kabobs are made with onion juice, lemon, yoghurt, black pepper and sometimes saffron for chicken.