Persian kebab kubideh with rice چلو کباب کوبیده

Kebabکباب is an absolute favourite, the most popular and delicious dish in Iran. In Iranian cuisine, there are different types of kebab with ground meat or diced meat and believe me guys, all are super tasty and you will bein love with kebab😍.
Kebab is usually grilled over hot coals or in the oven if you have no barbecue.
Chelow kebab means a dish with rice and kebab. Kebabs are various cooked meat dishes.

In this recipe I am going to present ‘ kebab kubidhe کباب کوبیده ‘ or minced kebab which is made with ground beef/lamb. Other kind of kebab is ‘kebab bargکباب برگ ’ with diced beef, lamb or chicken. Still, there is more different types of kebabs.
Chelowچلو or pilaf (pilauپلو ) is  a kind of plain steamed rice topped with butter, saffron and kebab.
Making a good kebab firstly requires quality fresh meat. sometimes it is combination of lamb with beef ( mixed minced). The meat should be around 20% fat which will keep the kebab juicy and moist. If use ground mutton only, the meat should be 30
% fat.
Secondly, when you buy minced meat, you should ask your butcher to grind the meat 2-3 times or do it at home by using your food processor.
Thirdly, you need to marinate the kebab meat earlier and leave the meat to rest in the fridge overnight.

Once kebab is ready serve it with pilaf/polow, fresh herbs, sumac powder  and doogh ( that is an Iranian yogurt based drink).

Ingredients for kebab

  • 600 g ground lamb
  • 400 g beef
  • 3 medium onions, grated and remove excess juice
  • 1/2 lime/lemon juice
  • 1 1/2 tsp baking soda
  • 2 tsp Salt
  • 1 tsp pepper

Ingredients for accompaniment

  • A bunch of cherry tomatoes
  • 4-5 potatoes
  • 3-4 red-yellow bell peppers
1.JPG

Ingredients for mint sauce ( optional)

  • Handful fresh leaves of mint and coriander
  • 3 tbsp Greek yogurt
  • 1 small bell pepper
  • Salt to taste
5.JPG

Preparation
Grind finely the meat 2-3 times or ask butcher do it for you. Grate the onion and remove the juice. In a big bowl, add grated onion, salt, pepper, baking soda, lime juice and meat. Mix well and knead the meat mixture for 5-6 minutes and  until  well combined… Kneading the meat mixture for few minutes will make the meat like a paste that will stick together and not fall apart when you thread it on skewers. Then refrigerate the meat for 3-4 hours or overnight.

For threading the kebab you can use either  metal skewers or wooden ones. If you are using wooden skewers, you need to soak them in water overnight as well to prevent of burning in the oven.
Next day, divide the  meat into seven or eight pieces and thread on the wooden skewers by pressing the meat and shaping it evenly. Preheat the oven to 200C for grilling the kebabs.

 Place a flat bread or  (tortilla bread) on the baking  tray and place the kebabs skewers on it. Grill the kebab in the middle rack of the oven for 30-35  minutes, and time to time turn the kebabs to the other side until brown. The juice from the kebab will soak into the flat bread as the kebab cooks.

Thread the potatoes and peppers on the skewers as well. Grill them in oven 200C for 35 minutes. You can do grill  the tomatoes too  but I just fried them in a pan

For refreshing mint sauce you need to blend all ingredients in a blender and make a puree.
Once kebab and accompaniments are grilled, remove from the oven. Traditionally kebab kubideh is served  with steamed saffron rice ( chelow/polow), cubes of butter on top of the rice, fresh herbs such as basil, chives, mint, onions.

Sprinkle sumac powder on kebab. If you serve the kebab with rice, you can sprinkle sumac powder on the rice as well.

چلو کباب کوبیده

بدون شک کباب یکی از مورد علاقه ترین و خوشمزه ترین غذاها در ایران است. در ایران انواع مختلف کباب تهیه میشود و یکی از رایج ترین کباب ها کباب کوبیده است. کباب معمولن برروی ذغال داغ و در منقل تهیه میشود و در صورت عدم دسترسی به ذغال میتوان در فر کباب را تهیه کرد.

چلوکباب به غذایی گفته میشود که شامل برنج و کباب است.

درپخت کباب به چند نکته ی مهم باید توجه کرد:

اول اینکه کباب خوب نیاز به گوشت خوب دارد . ترکیب گوشت گوسفندی با گوساله بهترین انتخاب است. گوشت کبابی باید دارای %80 درصد گوشت و %20 درصد چربی باشد در غیر اینصورت کباب خشک بوده و نرم و لطیف نخواهد بود.

دوم اینکه – در موقع خرید گوشت کبابی از قصاب بخواهید 3-2 مرتبه گوشت را چرخ کند و یا در منزل خودتان گوشت را چند بار چرخ کنید.

سوم اینکه- گوشت کبابی بعد از ترکیب با مواد لازم دیگر باید 8-7 ساعت بماند تا آماده شود.

مواد لازم

ششصد گرم گوشت چرخ کرده ی گوسفندی

چهار صد گرم گوشت چرخ کرده ی گوساله

یک عدد پیاز درشت

چهار پنج عددگوجه فرنگی

پنج شش عدد سیبب زمینی

پنج شش عدد فلفل دلمه ی رنگی کوچک

نصف لیمو ترش

نمک فلقل به میزان لازم

سماق 

چند سیخ چوبی که از شب قبل در آب خیسانده می‌شود تا زمان قرار گرفتن در فر نسوزند

مواد لازم برای سس نعنا

یک دسته ی کوچک نعنا و گشنیز

سه ق غ ماست

یک عدد فلفل دلمه ی کوچک

نمک به میزان لازم

طرز تهیه

گوشت کبابی را 3-2 مرتبه چرخ کنید. پیاز را هم رنده کنید . آب پیاز را گرفته و یپاز رنده شده را با گوشت – نمک – فلفل و آب لیمو مخلوط کنید و سپس برای 4-3 دقیقه آن را ورز دهید. ورز دادن گوشت کبابی باعث میشود در موقع به سیخ کشیدن گوشت وا نرفته و حالت چسبندگی داشته باشد.

گوشت را برای 7-6 ساعت در یخچال قرار دهید تا آماده شود.

اگر از سیخ های چوبی استفاده خواهید کرد بهتر است شب قبل سیخ ها را در آب بخیسانید تا در موقع قرار دادن در فر نسوزند.

فر را روی حرارت 200 درجه ی سانتیگراد گرم کنید.

گوشت را به اندازه های مناسب جدا کرده و به سیخ بکشید. سیب زمینی ها وفلفل ها را هم به همین ترتیب به سیخ بزنید. گوجه فرنگی ها را نیز می توانید کباب کنید ولی من در روغن آنها را سرخ کردم.

یک تکه نان داخل سینی فر بگذارید و سیخ کباب ها – سیب زمینی و فلفل ها را روی نان بچینید. سینی را در طبقه وسط فر قرار داده تا به مدت ۳۵-۳۰ دقیقه پخته شوند و هر چند دقیقه یکبار کباب هاراپشت و رو کنید تا خوب برشته شوند..

برای تهیه ی سس نیز تمام مواد مورد نیاز سس را داخل مخلوط کن ریخته و به صورت پوره در آورید. سس بسیار لذیذی هست که همراه با کباب خوشایند می باشد.

کباب های آماده شده را همراه با سیب زمینی – فلفل- گوجه فرنگی – پلو /چلو زعفرانی – سبزی – ترشی- سماق و سس نعنا سرو کنید.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Skizzenbuch/Blog

Just another WordPress.com weblog

Shristy Singh

Adding Creativity Through Brush...........

Travel Youman

The best travel content you can get as a human

Eating With The Ancestors

Getting to know my family members through the recipes they left behind

Online Psychological Research with Labvanced.com

Online Psychological Research Platform

Skizzenbuch/Blog

Just another WordPress.com weblog

Shristy Singh

Adding Creativity Through Brush...........

Travel Youman

The best travel content you can get as a human

Eating With The Ancestors

Getting to know my family members through the recipes they left behind

Online Psychological Research with Labvanced.com

Online Psychological Research Platform

Amazing Life

Site about Amazing Life

Oovi's Weblog

sunt... doar calator care vrand... nevrand... lasa un semn...

PERCEPCIONES

Ideas y Fotografía

Darkling Petrichor

Two steps more to inferno...

picturingpositive

Making the most of every new day!

deluarhossain336@gmail.com

deluarhossain336@gmail.com

Antalgica Poetica

L'essenziale è invisibile e agli occhi e al cuore. Beccarlo è pura questione di culo

Happy WishMi

Healthy mommy lifestyle and food

Skizzenbuch/Blog

Just another WordPress.com weblog

Shristy Singh

Adding Creativity Through Brush...........

Travel Youman

The best travel content you can get as a human

Eating With The Ancestors

Getting to know my family members through the recipes they left behind

Online Psychological Research with Labvanced.com

Online Psychological Research Platform

Amazing Life

Site about Amazing Life

Oovi's Weblog

sunt... doar calator care vrand... nevrand... lasa un semn...

PERCEPCIONES

Ideas y Fotografía

Darkling Petrichor

Two steps more to inferno...

picturingpositive

Making the most of every new day!

deluarhossain336@gmail.com

deluarhossain336@gmail.com

Antalgica Poetica

L'essenziale è invisibile e agli occhi e al cuore. Beccarlo è pura questione di culo

Happy WishMi

Healthy mommy lifestyle and food

%d bloggers like this: