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Persian Chelow-kebab
Persian Chelow-kebab

Before you jump to Persian Chelow-kebab recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.

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When looking for a convenient nutritious snack, don’t forget about yogurt. Sometimes people choose to eat yogurt over a healthy lunch which is not the greatest idea. You cannot beat yogurt any time it comes to a wholesome snack though. It is a protein-rich resource of wholesome vitamins and minerals. Easily digestible, yogurt can also help your digestive system work properly depending upon the culture used to produce it. Yogurt combines beautifully with nuts along with seeds. This reduces your sugar consumption without reducing the taste of your snack.

You will find lots of healthy snacks you can choose that never involve a lot of preparation or searching. When you make the determination to be healthy, it’s simple to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to persian chelow-kebab recipe. To cook persian chelow-kebab you need 15 ingredients and 8 steps. Here is how you do it.

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

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