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Chelo Kebab (Iranian Kebabs)

30 - 60Iranian

Fun fact: my mother’s grandfather came from Iran and travelled across Kuwait, Oman and then to Zanzibar where my grandfather was born. My mum also had the chance to live in Tehran for 5 years when she was younger and the food they speak of sounds INCREDIBLE!

 

Chelo Kebab also known as Kebab Koobideh is probably one of the most popular Iranian dishes and the typical type of Kebab you’ll find at a restaurant or takeaway in the UK. Making this the best type of ‘Fakeaway’ to give a whirl at home!

 

To note:

 

  • Iranians aren’t chilli eaters but my family are so we always add in a chilli for that extra spice.

  • Ideally you’ll need fat wide skewers to be able to support these on a BBQ but you can also do them without skewers and stick them in the oven.

  • Ideally you’ll need a good blender to blitz the onions or some goggles and a good knife! This recipe calls for ALOT of onions. I use a Magimix for the ultimate blitz!

  • This recipe caters to about 6 people. We had roughly 16 Kebabs.

Ingredients:

Method:

1

In a food processor blitz your onions into tiny pieces, alternatively chop them very fine.

2

Place your onions in a sieve and squeeze them with your hands to pull out as much liquid as possible (if you don’t you will end up with very wet meat.

3

Combine your meat, onions, chilli, turmeric. black pepper and salt and with your hands mix well.

4

Take your saffron and grind it in a pestle and mortar with some sugar till it forms a powder, then pour in 1 TBSP of melted ghee or butter and mix together.

5

Then pour the saffron into the meat and mix in again with your hands.

6

To shape the kebab, take half a handful in your hand and shape it into a ball.

7

Then with your kebab skewer, cut through the ball so that the skewer sits in the middle and then begin pressing it out, up and down the skewer to get a long rectangle shape.

8

Make sure to keep the meat very tight against the skewer, you don’t want it loosely hanging on otherwise it will fall off when cooking.

9

Using your thumb, make little indentations across the kebab and then set aside.

10

Repeat for the remainder of your meat and then leave to rest for about 10 – 15 minutes.

11

Put the rest of your melted butter or ghee in a bowl and keep next to the BBQ.

12

Glaze the kebabs with the butter or ghee and then place on the BQQ and cook on each side for about 10 minutes. If you find they are sticking just add a bit more glaze.

13

We BBQ’d some onions, tomatoes and aubergines and served with rice, and it was absolutely perfect.