Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, persian kebab kubideh with rice (chelow kebab). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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.
Persian kebab kubideh with rice (Chelow kebab) is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Persian kebab kubideh with rice (Chelow kebab) is something that I have loved my whole life. They’re fine and they look fantastic.
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 it.
The ingredients needed to make Persian kebab kubideh with rice (Chelow kebab):
- Take 600 g ground lamb
- Take 400 g ground beef
- Prepare 1 large onion
- Get 1 bunch cherry tomatoes
- Prepare 4-5 potatoes
- Take 4-5 red-yellow bell peppers
- Prepare 1/2 lime juice
- Prepare 1 tbsp. salt
- Take 1/2 tsp black pepper powder
- Prepare Flat bread
- Get Sumac
- Prepare Wooden or metal skewers
- Make ready Ingredients for minty sauce
- Prepare Handful fresh leaves of mint and coriander
- Get 3 tbsp Green yogurt
- Prepare 1 small bell pepper
- Prepare 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.
Steps 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.
So that’s going to wrap it up with this exceptional food persian kebab kubideh with rice (chelow kebab) recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
