Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, persian kebab kubideh with rice (chelow kebab). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Persian kebab kubideh with rice (Chelow kebab) is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Persian kebab kubideh with rice (Chelow kebab) is something that I’ve loved my entire life.
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. Today, rice is served throughout Iran. However, rice was historically more prevalent in the.
To begin with this recipe, we have to first prepare a few ingredients. 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
- Get 1 large onion
- Make ready 1 bunch cherry tomatoes
- Take 4-5 potatoes
- Take 4-5 red-yellow bell peppers
- Prepare 1/2 lime juice
- Get 1 tbsp. salt
- Get 1/2 tsp black pepper powder
- Prepare Flat bread
- Take Sumac
- Get Wooden or metal skewers
- Take Ingredients for minty sauce
- Take Handful fresh leaves of mint and coriander
- Get 3 tbsp Green yogurt
- Make ready 1 small bell pepper
- Get Salt as desired
My boss was impressed to be getting a homecooked Persian meal, and he tucked right in. 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).
Steps 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
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. 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.
So that’s going to wrap it up with this special food persian kebab kubideh with rice (chelow kebab) recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
