2 Reviews

Oh delicious! I did add the obvious to me, sea salt to taste & used regular ground beef instead of ground lamb as that is what I had on hand. Beat the ground meat mixture with a wooden spoon until it is very well blended. BBQ'd them a couple times (recommended) and served with a sprinkle of sumac on top (almost a must), a saffron buttered rice, charred onions, Tzatziki and salad for a delicious meal I have also broiled them in the oven when not BBQ weather here. I have also tried then using some cinnamon in addition to cumin from my experience with Luleh Kebabs- Persian Ground Lamb Kebabs, but preferred just cumin on its own. I will make these again. Originally made for Visiting Iran(Persia) in June 2012!

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UmmBinat March 11, 2013

amazing persian food

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daan February 01, 2008
Chelo Kebab Iran