Lamb, chicken and kofta on long skewers, turned over charcoal until the edges catch.
An Afghan kabab and pallow house in the old heart of Dubai — cooking over charcoal and in heavy iron pots, for a table of two or a family of twelve.
Lamb on the bone, sealed in an iron pot with whole garlic, potato and green chilli, and left over a low flame until it falls apart. Brought to the table with hummus, salad, soup and raita.
Lamb chops in the Shinwari way — salt, fat and fire, nothing else.
Steamed beef dumplings under garlic yoghurt, split peas and tomato.
The royal pallow, for two — almonds, pistachios, raisins and tender lamb.
Minced lamb on wide skewers, grilled with peppers and tomato.
A mixed grill of boti and kofta, with fries, naan and grilled tomato.
Lamb chops, kobida, tikka and chicken over Kabuli pallow.
Kabuli pallow piled high and crowned with kababs, tikka and chicken from the grill — built to be shared.
