Persian Chelow-kebab
Persian Chelow-kebab

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, persian chelow-kebab. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Persian Chelow-kebab is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Persian Chelow-kebab is something that I’ve loved my whole life.

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To begin with this recipe, we have to prepare a few components. You can cook persian chelow-kebab using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Persian Chelow-kebab:
  1. Take Ingredients for kebab
  2. Get 600 g ground lamb
  3. Make ready 400 g beef
  4. Make ready 250-300 g onion, grated and remove excess juice
  5. Prepare 1/2 lime/lemon juice
  6. Get to taste Salt and pepper
  7. Take Ingredients for accompaniment
  8. Make ready 1 bunch cherry tomatoes
  9. Prepare 4-5 potatoes
  10. Make ready 3-4 red-yellow bell peppers
  11. Make ready Ingredients for mint sauce (optional)
  12. Make ready Handful fresh leaves of mint and coriander
  13. Make ready 3 tbsp Greek yogurt
  14. Make ready 1 small bell pepper
  15. Prepare 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:
  1. 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.
  2. 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.
  3. 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.
  4. For refreshing mint sauce you need to blend all ingredients in a blender and make a puree.
  5. 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.
  8. 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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