Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, persian chelow-kebab. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Persian Chelow-kebab is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Persian Chelow-kebab is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook persian chelow-kebab using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Persian Chelow-kebab:
- Make ready Ingredients for kebab
- Take 600 g ground lamb
- Make ready 400 g beef
- Make ready 250-300 g onion, grated and remove excess juice
- Make ready 1/2 lime/lemon juice
- Take to taste Salt and pepper
- Take Ingredients for accompaniment
- Make ready 1 bunch cherry tomatoes
- Make ready 4-5 potatoes
- Make ready 3-4 red-yellow bell peppers
- Take Ingredients for mint sauce (optional)
- Take Handful fresh leaves of mint and coriander
- Take 3 tbsp Greek yogurt
- Make ready 1 small bell pepper
- Get to taste Salt
Chelow kabab is served with accompaniments such as butter, sumac powder, basil, onions, and grilled tomatoes. The Chelo kebab is the national dish of Iran. Served on skewers over a bed of rice, this recipe is basic, yet full of flavor. You may prefer to grill this over a charcoal grill than over a gas grill because the flavor is much better.
Instructions to make Persian Chelow-kebab:
- Grind finely the meat 2-3 times or ask butcher do it for you. Grate the onion and remove the juice. In a big bowl, add grated onion, salt, pepper, lime juice and meat. Mix well and knead the meat mixture for 3-4 minutes and until well combined… Kneading the meat mixture for few minutes will make the meat like a paste that will stick together and not fall apart when your thread it on skewers.
- Then refrigerate the meat overnight. - For threading the kebab you can use either metal skewers or wooden ones. If you are using wooden skewers, you need to soak them in water overnight as well to prevent of burning in the oven.Next day, divide the meat into seven or eight pieces and thread on the wooden skewers by pressing the meat and shaping it evenly. - Preheat the oven to 180C for grilling the kebabs.
- You can do grill the tomatoes too but I just fried them in a pan. Place a flat bread or (tortilla bread) on the baking tray and place the kebabs skewers on it. Grill the kebab for 20-25 minutes.The juice from the kebab will soak into the flat bread as the kebab cooks.Thread the potatoes and peppers on the skewers as well. Grill the potatoes and bell peppers in oven 200C for 20-30 minutes.
- For refreshing mint sauce you need to blend all ingredients in a blender and make a puree.
- Once kebab and accompaniments are grilled, remove from the oven. Traditionally kebab kubideh is served with steamed saffron rice (chelow/polow), cubes of butter on top of the rice, fresh herbs such as basil, chives, mint, onions. - Sprinkle sumac powder on kebab. If you serve the kebab with rice, you can sprinkle sumac powder on the rice as well.
- Ingredients
Served on skewers over a bed of rice, this recipe is basic, yet full of flavor. You may prefer to grill this over a charcoal grill than over a gas grill because the flavor is much better. If you do not have a grill, use the broiler in your oven. Traditionally kebab kubideh is served with steamed saffron rice (chelow/polow), cubes of butter on top of the rice, fresh herbs such as basil, chives, mint, onions. If you serve the kebab with rice, you can sprinkle sumac powder on the rice as well.
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