Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      whole         breasts of chicken -- cut into 1-in cubes
   1      medium        onion -- sliced thick
   1      tablespoon    cognac or arak*
     1/2  teaspoon      pepper
     1/2  teaspoon      ground cinnamon
     1/4  teaspoon      ground turmeric
   1      teaspoon      salt

Preparation:

* omit for the Muslim table Kabobs of all types, sizes, and shapes are standard in Afghan cooking for both Jews and Muslims. They are easily assembled and probably the most basic recipes of all cooking, stretching back to the earliest, primitive times. I saw two workman barbecuing their lamb kabobs over a few twigs in an open field, resting skewers on a thick branch cut from a nearby tree, and turning them every now and then. They then wrapped a piece of Afghan bread (noni) around the skewer and pulled off crisp brown meat. 1. Mix everything together and marinate at room temperature for a minimum of 1 hour or preferably in refrigerator overnight. 2. Put 4 or 5 cubes of chicken, without onion, on each metal skewer and broil over charcoal for 10 or 15 minutes. 3. Serve hot with Afghan bread, salad, and pickles. NOTE: My Afghan mentor related that turmeric was much used in Afghanistan in many ways and had a great reputation for its health-giving properties. It is reputed to cleanse the blood and a little turmeric in ones morning milk would a provide day of good health.