Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, persian chelow-kebab. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Persian Chelow-kebab is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Persian Chelow-kebab is something which I’ve loved my entire life.
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To begin with this recipe, we must prepare a few ingredients. You can cook persian chelow-kebab using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Persian Chelow-kebab:
- Prepare Ingredients for kebab
- Prepare 600 g ground lamb
- Make ready 400 g beef
- Get 250-300 g onion, grated and remove excess juice
- Get 1/2 lime/lemon juice
- Take to taste Salt and pepper
- Make ready Ingredients for accompaniment
- Take 1 bunch cherry tomatoes
- Get 4-5 potatoes
- Get 3-4 red-yellow bell peppers
- Prepare Ingredients for mint sauce (optional)
- Take Handful fresh leaves of mint and coriander
- Make ready 3 tbsp Greek yogurt
- Get 1 small bell pepper
- Take to taste Salt
Firouzeh Mirrazavi Chelo-Kabab or Chelow Kabab is the national dish of Iran. The meal is simple, consisting of steamed, saffroned Persian rice and kabab, of which there are several distinct Persian. Chelow kabab is the national dish of Iran. The meal is simple, consisting of steamed, saffroned basmati or Persian rice (چلو chelow ) and kabab, of which there are several distinct Persian varieties.
Steps 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
How to make homemade Chelow Kabab (Persian beef/lamb/mutton barbeque with rice). It is true that Chelow Kabab is found in all the restaurants, but sometimes we like to make this popular food at. Chelow kabab or Chelo kabab is the national dish of Iran. The meal is simple, consisting of steamed, saffroned basmati or Iranian rice and kabab, of which there are several distinct Persian varieties. Community content is available under CC-BY-SA unless otherwise noted.
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