Persian kebab kubideh with rice (Chelow kebab)

Kebab is an absolute favourite, the most popular and delicious dish in Iran. In Iranian cuisine, there are different types of kebab with ground meat or diced meat and believe me all are super tasty and you will be over the moon when you have kebab for lunch or dinner.
Kebab is usually grilled over hot coals or in the oven if you have no barbecue.
Chelow kebab means a dish with rice and kebab. Kebabs are various cooked meat dishes.

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My today’s kebab is called ‘ kebab kubidhe ‘ made with ground beef/lamb, other kind of kebab is ‘kebab barg’ with diced beef, lamb or chicken. Still, there is more different kebabs.
Chelow or pilaf (pilau) is  a kind of plain steamed rice topped with butter, saffron and kebab.
Making a good kebab firstly requires quality fresh meat. It should be combination of lamb with beef ( mixed minced). The meat should be around 20% fat which will keep the kebab juicy and moist.
Secondly, when you buy minced meat, you should ask your butcher to grind the meat 2-3 times or do it at home by using your food processor.
Thirdly, you need to marinate the kebab meat earlier and leave the meat to rest in the fridge overnight.

Once kebab is ready serve it with pilaf/polow, fresh herbs, sumac powder  and doogh ( that is an Iranian yogurt based drink).

 

Ingredients for kebab

  • 600 g ground lamb
  • 400 g beef
  • 250-300 g onion, grated and remove excess juice
  • 1/2 lime/lemon juice
  • Salt and pepper to taste

 

Ingredients for accompaniment

  • A bunch of cherry tomatoes
  • 4-5 potatoes
  • 3-4 red-yellow bell peppers

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Ingredients for mint sauce ( optional)

  • Handful fresh leaves of mint and coriander
  • 3 tbsp Greek yogurt
  • 1 small bell pepper
  • Salt to taste

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Preparation
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.

 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 them in oven 200C for 20-30 minutes. You can do grill  the tomatoes too  but I just fried them in a pan

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.

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Iranian pan kebab ( kebab Tabei )

Hello lovely Ladies and gentlemen. For today I cooked Persian pan kebab that is known as kebab tabei or kebab deegi. These kebab tabei are hearty, simple, delicious meal and easy peasy to make them. So just cook it, serve it, sit and watch your favourite TV program. These kebabs might be served with rice and salad or with Lavash or tortilla bread.

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Kebab in the Iranian cuisine has a special place. There are variety of kebabs, such as: ground meat kebab: kebab koobideh, sour kebab : kebab torsh, beef tenderloin : kebab barg. These kebabs made either with minced or diced beef, lamb, chicken or fish.

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There are different kinds of kebab in the Persian cuisine and kebab tabei or pan fried kebab is one of the most delicious and brilliant meals. Kebab tabei is a juicy, moist and flavourful kebabs in a frying pan. Making this kind of kebab at home is very easy, and no need to a grill. All you need is minced beef /lamb and onion.

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Ingredients

  • 500g beef/lamb mince
  • 1 large onion, grated
  • large tomatoes or cherry tomatoes
  • 1 green or yellow bell pepper
  • 1 tsp paprika
  • Salt and pepper to taste
  • Vegetable oil

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Instructions

Squeeze grated onion to get rid of onion juice. In a bowl add minced meat, onion, paprika, season with salt and pepper and mix all ingredients together until well combined. Set aside for 15 minutes.

Add vegetable oil to a non stick pan. Spread the meat mixture in the pan and press the meat with your hand to cover the base of pan evenly.

Place the pan over medium low heat and allow to cook for 10 minutes until kebab has hardened. Now using a spatula or a knife and cut the flattened keban into stripes as you see in the photos.

Flip over kebab strips, also add tomatoes and chunks of bell pepper to the pan. Pour 4 tbsp water to the pan. Cover the pan with a lid and cook for 7-8 more minutes until other side of kebabs cooked and lightly roast tomatoes and bell peppers.

Serve the kebabs with rice and Shirazi salad.

 Bon appetit, Nosh-e jan, Noosh olsun, نوش جان

 

 

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Persian Kebab Koobideh

Kebab in the Iranian culture is one of super foods. Kebab is a kind of meat dish. It does not necessarily need to be only lamb or beef grounded meat , it could be combination of both together.

One of popular kebabs in Iran, is kebab koobideh. Kebab might be served with rice ( pilaf/polow ) along with salad, fresh herbs . This rice with kebab is a simple and plain rice without any herbs or nuts. And sometimes kebab served in wrapped flat naan bread ( Lavash, or Sangak).

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Kebab koobideh literally means a kind of kebab has been grounded, so koobideh means grounded.

Iranian food and cuisine poorly represented in international level. I love to introduce and present Iranian/Persian food as much as I can.

 

Please share my recipes with your friends and let them know more about my beautiful country, with friendly people and delicious dishes.

Some Iranian foods have long history and return to ancient time ( thousand or hundreds years ago) some are forgotten from Persian table. I just try with sharing my recipes present Persian cuisine.

I hope my recipes will capture my Iranian and non-Iranian friends attention.

 

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Ingredients

500 g grounded meat ( mixed minced)

1 medium onion, grated and drained

Salt and pepper to taste

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Method

Finely grate onion. Squeeze onion juice to get rid of all moisture, other wise kebab meat will fall off from skewers in the cooking process.

In a bowl with meat, add onion, season with salt and pepper. Combine together and knead meat mixture well for 2-3 minutes until meat mixture becomes paste like. Keep the meat in the fridge for 3-4 hours.

 

 

Preheat the oven to 180C.

Make your fingers wet with tap water. It will help meat does not stick to your hand. Get an orange size meat portion in the palm of your hand and press the meat to the kebab skewer.

Once you prepared all kebabs in the skewers. Put slices of flat naan bread in baking tray and put kebabs on the bread, so you will catch kebab juice on the bread.

 

Place the tray in the oven and let to cook for 25-30 minutes.

Once all kebabs are done. Get one slice of naan bread ( Persian Lavash bread or tortilla) rub some butter on the bread, spread some freshly chopped chives, coriander, parsley and onion. Place pieces of kebab top of it. Sprinkle sumac on kebab. Wrap the bread and enjoy it.

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