Chelow Kabob is without a doubt one of the most delicious foods to have ever been created. It typically consists of chicken, beef or lamb pieces that have been marinated, skewered and grilled over an open fire. It is one of the most popular Persian dishes and is usually served with grilled tomatos, raw onion, fresh herbs and chelow (steamed rice).
Kabob Bargh
Ingredients:
1 lb of skirt steak-cut into 2 or 3 inch pieces
1 cup yogurt
2 limes-juiced
1 large onion-cut into large chunks/wedges
1 T dried mint
Salt and Pepper
Directions
1. In food processor, process onion pieces, mint and lime juice until mushy.
2. Add 1 tablespoon salt and pepper and pour into tupperware or plastic bag.
3. Add yogurt and stir (or smoosh) till combined.
4. Put meat pieces into container and let marinate for as long as 24 hours or as little as 1/2 hour.
5. Light grill!
6. Thread meat pieces onto SOAKED bamboo skewers (or real persian kabob skewers).
7. Grill meat until brown and delicious.
Serve with rice (chelow) and enjoy!!
I served my Chelow Kabob with skewered/grilled onions and red bell peppers.
Kabob Bargh
Ingredients:
1 lb of skirt steak-cut into 2 or 3 inch pieces
1 cup yogurt
2 limes-juiced
1 large onion-cut into large chunks/wedges
1 T dried mint
Salt and Pepper
Directions
1. In food processor, process onion pieces, mint and lime juice until mushy.
2. Add 1 tablespoon salt and pepper and pour into tupperware or plastic bag.
3. Add yogurt and stir (or smoosh) till combined.
4. Put meat pieces into container and let marinate for as long as 24 hours or as little as 1/2 hour.
5. Light grill!
6. Thread meat pieces onto SOAKED bamboo skewers (or real persian kabob skewers).
7. Grill meat until brown and delicious.
Serve with rice (chelow) and enjoy!!
I served my Chelow Kabob with skewered/grilled onions and red bell peppers.
2 comments:
Yum, this sounds and looks delicious! Thanks for sharing.
I know almost nothing about persian food, but this sounds great. It's definitely a cuisine I'm interested in learning more about, so I'll be back!
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