Afghan Lamb Chops (Chopan Kabob)
چوپان کباب Chopan KabobSay it: choh-PAHN kah-BOHB
Chopan kabob is a beloved Afghan dish of bone-in lamb chops marinated with onion, garlic, warm spices and lemon, then grilled over a hot fire until the edges char and the meat stays juicy. The name means 'shepherd's kabob,' and it is a fixture at Afghan celebrations, roadside grills and family dinners, especially in spring and summer. The marinade perfumes the lamb without masking it, while lemon and fresh herbs cut through the richness. Serve it hot with naan, rice and a bright salad.
Afghan Lamb Chops (Chopan Kabob)
چوپان کباب, Chopan Kabob
Pronounced choh-PAHN kah-BOHB
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Lamb and marinade
To serve
Method
Pat the lamb chops dry with paper towels. In a wide bowl, mix the grated onion, garlic, olive oil, lemon juice, vinegar, coriander, cumin, black pepper, turmeric, red pepper flakes and salt into a loose paste.
Add the chops and rub the paste over all sides. Cover and refrigerate for at least 4 hours or up to overnight, turning the chops once or twice.
Take the chops out of the refrigerator 30 minutes before cooking. Scrape off most of the onion and marinade so it does not burn, and wipe the grill grates lightly with oil.
Heat a charcoal grill or grill pan to medium-high, about 450°F (230°C). Grill the chops 4-5 minutes per side, without moving them, until deep brown with dark charred edges.
For medium-rare, pull the chops at 135°F (57°C) on an instant-read thermometer; for medium, cook to 145°F (63°C), 1-2 minutes longer per side.
Transfer to a board and rest 5 minutes; the juices will settle and the meat will finish cooking.
Arrange on a platter with lemon wedges, sliced red onion and cilantro. Serve hot.
Regional variants
Rib chops or shoulder chops can replace loin chops; adjust the grilling time for their thickness. Some Afghan cooks add a pinch of sumac or a spoonful of yogurt to the marinade for a tangier finish.
Cook's notes
- For the juiciest chops, choose bone-in loin chops of even thickness and let them sit at room temperature for 30 minutes before grilling.
- Scrape off the wet onion marinade before grilling, or it will scorch and turn bitter.
- If you do not have a grill, sear the chops in a cast-iron pan over high heat, then finish 2-3 minutes in a 450°F (230°C) oven.
Serve with
Warm Afghan naan, Kabuli pulao or plain rice, and a fresh tomato-onion salad; green tea (chai) alongside.
Make ahead and storage
Marinate the chops up to 24 hours ahead. Cooked chops keep in the refrigerator for up to 2 days; reheat gently, though they are best freshly grilled.
