Afghan Organ Grill Tradition
Asia — Afghanistan
Afghanistan's mixed-organ grill tradition. Liver, heart, and kidney skewered and grilled over charcoal at bazaar stalls throughout the country.
Cuts in this tradition
Cultural context
Bazaar organ grills are a fixture of Afghan urban food culture. Comparable to Iran's jigaraki, Turkey's offal grills, and Pakistan's organ kebab culture. The Afghan version combines Persian spicing with Central Asian charcoal techniques.
Preparation
Organs cubed and skewered separately or mixed. Grilled over charcoal with minimal seasoning — salt, black pepper, sometimes cumin. Served with naan, raw onion, and chutney.