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."
- Ready In:
- 22mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 1 lb ground lamb
- 1 teaspoon cumin
- 1⁄4 teaspoon black pepper
- 1 large onion, chopped
directions
- 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.
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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, recipe#224317 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 recipe#35132, but preferred just cumin on its own. I will make these again. Originally made for Visiting Iran(Persia) in June 2012! -
amazing persian food
Tweaks
-
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, recipe#224317 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 recipe#35132, but preferred just cumin on its own. I will make these again. Originally made for Visiting Iran(Persia) in June 2012!
RECIPE SUBMITTED BY
Training culinary:2 years culinary school Houston Community College (downtwn branch highly recommend) French pastry and artisan breads. I am immersed in family, spouse and everything homeside. it is now my time having retired, to do all the fun things I couldn't do while working. I believe life is most bountiful when we serve others. I also believe the best cooks are those who cook and bake with a love of making people happy. I especially enjoy sending cookies to our soldiers in Iraq. It is a joy to read their letters and emails of appreciation for a taste of home. I also love sewing, upholstery, gardening,church activities and remodeling take up the time not spent with family. I hope I can be as helpful to the cooks on Recipezaar as they have been helpful to me. When time permits I love to test and review recipes on this site that appeal to me. I am also a believer in power naps.
