Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, persian kebab kubideh with rice (chelow kebab). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Persian kebab kubideh with rice (Chelow kebab) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Persian kebab kubideh with rice (Chelow kebab) is something which I have loved my entire life.
Tah-dig is the golden crispy rice crust that lines the bottom of the cooking pot. The main recipe that I am sharing today to accompany our rice is called chelo kabab (chelow kabob or chelo kebab), literally white rice with kebab. The particular variant of meat kabob that I prepared is called koobideh (kubideh), a ground beef kebab. Essential Tips for Preparing Chelow Kabab Koobideh The most crucial tip when preparing Chelow Kabab is to squeeze the onion out, which should be thoroughly taken, and only add grated onions to the meat.
To begin with this recipe, we must prepare a few ingredients. You can have persian kebab kubideh with rice (chelow kebab) using 17 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Persian kebab kubideh with rice (Chelow kebab):
- Prepare 600 g ground lamb
- Get 400 g ground beef
- Get 1 large onion
- Take 1 bunch cherry tomatoes
- Prepare 4-5 potatoes
- Get 4-5 red-yellow bell peppers
- Take 1⁄2 lime juice
- Get 1 tbsp. salt
- Make ready 1⁄2 tsp black pepper powder
- Get Flat bread
- Get Sumac
- Prepare Wooden or metal skewers
- Get Ingredients for minty sauce
- Make ready Handful fresh leaves of mint and coriander
- Take 3 tbsp Green yogurt
- Take 1 small bell pepper
- Make ready Salt as desired
And he liked it (he really liked it)! He said that the kebab flavors were spot on, and the only thing that was missing was some sumac spice. Great recipe for Persian kebab kubideh with rice (Chelow kebab). This recipe is one of the most tastiest and popular kebab in Iran.
Instructions to make Persian kebab kubideh with rice (Chelow kebab):
- Grind finely the meat 2-3 times. Set aside.
- Grate the onion and remove the juice.
- In a big bowl, add grated onion, salt, pepper, lime juice and meat.. Mix very well until well combined. Refrigerate it overnight. If use wooden skewers, you need to soak them in the water overnight as well.Preheat the oven at 230C /450F Next day, divide meat mixture into seven or eight. Pick one piece of meat, press it around wooden/metal skewer and shape it evenly. Thread potatoes and peppers on skewers as well.
- You can do same with tomatoes and grill them as well but I just fried them in oil. Place all threading items on baking tray and allow to cook for 10-15 minutes. Only potatoes will need to 30 minutes. Also, a flat bread under the kebab, by this way the juice from kebab will be poured on bread.Once kebab is ready, Remove from the oven and serve it with steamed saffron rice, and fresh herbs, Sumac
- And for sauce you need to blend all ingredients in a blender.
- Ingredients
Great recipe for Persian kebab kubideh with rice (Chelow kebab). This recipe is one of the most tastiest and popular kebab in Iran. In my country we make kebab either with diced meat: beef/lamb/chicken/fish or ground meat grill on skewer or cook in pan. Kebab is kebab either grilled or pan. Serve with rice and yogurt salad for the perfect Persian meal.
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