Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, persian kebab kubideh with rice (chelow kebab). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Tah-dig is the golden crispy rice crust that lines the bottom of the cooking pot. The main recipe that I am sharing today to accompany our rice is called chelo kabab (chelow kabob or chelo kebab), literally white rice with kebab. The particular variant of meat kabob that I prepared is called koobideh (kubideh), a ground beef kebab. Essential Tips for Preparing Chelow Kabab Koobideh The most crucial tip when preparing Chelow Kabab is to squeeze the onion out, which should be thoroughly taken, and only add grated onions to the meat.
Persian kebab kubideh with rice (Chelow kebab) is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Persian kebab kubideh with rice (Chelow kebab) is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook persian kebab kubideh with rice (chelow kebab) using 17 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Persian kebab kubideh with rice (Chelow kebab):
- Get 600 g ground lamb
- Get 400 g ground beef
- Make ready 1 large onion
- Take 1 bunch cherry tomatoes
- Make ready 4-5 potatoes
- Get 4-5 red-yellow bell peppers
- Get 1/2 lime juice
- Make ready 1 tbsp. salt
- Get 1/2 tsp black pepper powder
- Take Flat bread
- Prepare Sumac
- Prepare Wooden or metal skewers
- Get Ingredients for minty sauce
- Make ready Handful fresh leaves of mint and coriander
- Get 3 tbsp Green yogurt
- Take 1 small bell pepper
- Prepare Salt as desired
And he liked it (he really liked it)! He said that the kebab flavors were spot on, and the only thing that was missing was some sumac spice. Great recipe for Persian kebab kubideh with rice (Chelow kebab). This recipe is one of the most tastiest and popular kebab in Iran.
Instructions to make Persian kebab kubideh with rice (Chelow kebab):
- Grind finely the meat 2-3 times. Set aside.
- Grate the onion and remove the juice.
- In a big bowl, add grated onion, salt, pepper, lime juice and meat.. Mix very well until well combined. Refrigerate it overnight. If use wooden skewers, you need to soak them in the water overnight as well.Preheat the oven at 230C /450F Next day, divide meat mixture into seven or eight. Pick one piece of meat, press it around wooden/metal skewer and shape it evenly. Thread potatoes and peppers on skewers as well.
- You can do same with tomatoes and grill them as well but I just fried them in oil. Place all threading items on baking tray and allow to cook for 10-15 minutes. Only potatoes will need to 30 minutes. Also, a flat bread under the kebab, by this way the juice from kebab will be poured on bread.Once kebab is ready, Remove from the oven and serve it with steamed saffron rice, and fresh herbs, Sumac
- And for sauce you need to blend all ingredients in a blender.
- Ingredients
Great recipe for Persian kebab kubideh with rice (Chelow kebab). This recipe is one of the most tastiest and popular kebab in Iran. In my country we make kebab either with diced meat: beef/lamb/chicken/fish or ground meat grill on skewer or cook in pan. Kebab is kebab either grilled or pan. Serve with rice and yogurt salad for the perfect Persian meal.
So that’s going to wrap this up with this special food persian kebab kubideh with rice (chelow kebab) recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
