CHELO KABOB (PERSIAN RICE WITH CHICKEN KABOB)
These kabobs with Persian rice are so simple to make, yet taste simply amazing with both chicken and beef, especially with traditional mast-o-khiar (yogurt dip). The key to its aromatic taste is good quality saffron. I usually fry them in a skillet but feel free to skewer them and grill them if that's what you prefer. Serve the kabobs with the rice and mast-o-khiar.
Provided by Sana'a Zuberi
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken, diced onion, black pepper, salt, 1/4 teaspoon turmeric, 1/4 teaspoon saffron, and cayenne in a bowl. Shape mixture into long, sausage-like kabob shapes, or shape around skewers and put aside in the refrigerator.
- Put the leftover saffron minus a pinch in 2 tablespoons warm water so that it lets out its color.
- Bring 3 cups water and cardamom pods to a boil; add rice, reduce heat, and let simmer until tender and water has been absorbed, 20 to 25 minutes, making sure not to overcook or undercook. Drain out any remaining starch water.
- Place a pot over low heat. Add 1 tablespoon butter, remaining turmeric, and reserved pinch of saffron; saute a bit then add the rice on top to dry out the excess water. Drizzle the saffron water on top and add 1 tablespoon butter. Cover and let simmer until the rice is fluffy, about 5 minutes.
- Melt remaining butter in a skillet over medium-high heat. Fry kabobs in the hot oil until they are no longer pink in the centers, 5 to 7 minutes, flipping as needed. Place tomatoes and chopped onion on top and cover. Cook until tomatoes soften and release their juices (this helps it from getting too dry), about 5 minutes. Serve with rice.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 56 g, Cholesterol 103 mg, Fat 8.7 g, Fiber 2.3 g, Protein 40.9 g, SaturatedFat 4.5 g, Sodium 536.4 mg, Sugar 3.6 g
KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)
Kabob koobideh is made with ground lamb or beef or a combination of the two. This is one of the most delicious kabob recipes I have ever found. The kabobs are usually grilled over hot coals or any BBQ.
Provided by Nick Perry
Categories World Cuisine Recipes Middle Eastern Persian
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
- Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mold meat mixture onto the skewers.
- Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 3.5 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 494.2 mg, Sugar 1.3 g
CHELO KEBAB IRAN
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. I prefer to grill this over a charcoal grill. Served with pita bread and salad such as tabbouleh.
Provided by Pastryismybiz
Categories Southwest Asia (middle East)
Time 22m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a mixing bowl combine all ingredients.
- Take about 1/4 of the meat mixture and form into a ball.
- Place ball through flat skewers.
- Press around skewer into square cigar shapes.
- Repeat with remaining meat for 4 kebabs.
- Place on grill and cook about 4-6 minutes each side, until meat is no longer pink and done.
Nutrition Facts : Calories 337.7, Fat 26.8, SaturatedFat 11.6, Cholesterol 82.9, Sodium 69.4, Carbohydrate 3.8, Fiber 0.7, Sugar 1.6, Protein 19.3
IRANIAN CHELO KABOB
This was one of my favorite dishes when we were stationed in Iran. My children still request this often. It's simple & very tasty. Ground lamb is hard to get where I live so I use hamburger.
Provided by DoQu Russell
Categories Meat
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all well.
- Shape like very fat hotdogs& place.
- in shallow baking pan.
- Broil 2 minutes& turn over- broil 2 more minutes.
- Serve with cooked rice.
- (in Iran this is served with fresh herbs& fresh green onions in a salad called Sabzehordan).
Nutrition Facts : Calories 376.1, Fat 29.1, SaturatedFat 12.3, Cholesterol 188.5, Sodium 103.5, Carbohydrate 4.9, Fiber 0.7, Sugar 1.8, Protein 22.4
More about "chelo kebab iran recipes"
CHELO KABAB—DETAILED RECIPE WITH VIDEO: BONG EATS
From bongeats.com
Servings 4Total Time 3 hrsCategory Dinner
CHELO KABAB KOOBIDEH - FAUZIA’S KITCHEN FUN
From fauziaskitchenfun.com
Estimated Reading Time 1 min
HISTORY OF MOST FAMOUS AND MOST POPULAR IRANIAN …
From iranchamber.com
RECIPE: CHELO KEBAB (THE NATIONAL DISH OF IRAN) – …
From recipestable.com
CHELO KEBAB RECIPE - FAMOUS IRANIAN KEBAB IN INDIA
From goodfood.expertscolumn.com
CHELO KEBAB RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 441 per servingTotal Time 9 hrs 20 mins
- To prepare kebabs, place onions and garlic in food processor; process 2 to 3 minutes or until pureed. Combine pureed onion mixture, lemon juice, 3 tablespoons oil, 1/4 teaspoon salt, and pepper in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 8 hours, turning bag occasionally.
- Remove lamb from bag; discard marinade. Thread lamb onto 6 (10-inch) metal skewers; thread tomatoes onto 2 or 3 (10-inch) metal skewers. Place skewers on grill rack or broiler pan coated with cooking spray; cook tomatoes 4 to 5 minutes and lamb 10 to 12 minutes or until desired degree of doneness, turning occasionally.
- To prepare chelo, place rice in a fine sieve; rinse 1 to 2 minutes with warm running water. Drain. Bring 6 cups water and 2 teaspoons salt to a boil in a large, heavy nonstick skillet over high heat. Add rice; boil, uncovered, 5 to 7 minutes, stirring occasionally. (Rice will be slightly crunchy.) Drain rice through a sieve into a bowl, reserving rice and cooking liquid. Rinse rice with warm running water.
CHELO KABAB KOOBIDEH - REAL PERSIAN KEBAB RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (2)Category Main CourseAuthor Mike BenayounCalories 687 per serving
GRILLED LAMB SHASHLIK KEBAB RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHELO KEBAB RECIPE - PERSIAN KABAB کباب ایرانی #SHORTS
From youtube.com
CHELO KEBAB (IRANIAN KEBABS) | DINE WITH DINA
From dinewithdina.co.uk
HOW TO MAKE CHELO KEBAB RECIPE - SLURRP.COM
From slurrp.com
A BRIEF HISTORY OF CHELOW KEBAB IN IRAN - CULTURE TRIP
From theculturetrip.com
CHELO CHICKEN KEBAB RECIPE – HOW TO MAKE CHICKEN CHELO KEBAB …
From licious.in
12 BEST PERSIAN RECIPES TO ADD TO YOUR WEEKNIGHT ROTATION
From allrecipes.com
RECIPE: IRANIAN CHELO KEBAB - LOS ANGELES TIMES
From latimes.com
IRANIAN CHELO KEBAB RECIPE FROM KOLKATA'S PETER CAT …
From vogue.in
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #cuisine #preparation #5-ingredients-or-less #very-low-carbs #asian #middle-eastern #iranian-persian #easy #dietary #low-sodium #low-carb #low-in-something
You'll also love