Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, persian kebab kubideh with rice (chelow kebab). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Persian kebab kubideh with rice (Chelow kebab) is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Persian kebab kubideh with rice (Chelow kebab) is something that I’ve loved my whole life. They’re nice and they look fantastic.
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. Today, rice is served throughout Iran. However, rice was historically more prevalent in the.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook persian kebab kubideh with rice (chelow kebab) using 17 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Persian kebab kubideh with rice (Chelow kebab):
- Prepare 600 g ground lamb
- Prepare 400 g ground beef
- Make ready 1 large onion
- Take 1 bunch cherry tomatoes
- Prepare 4-5 potatoes
- Prepare 4-5 red-yellow bell peppers
- Prepare 1/2 lime juice
- Get 1 tbsp. salt
- Prepare 1/2 tsp black pepper powder
- Make ready Flat bread
- Take Sumac
- Take Wooden or metal skewers
- Prepare Ingredients for minty sauce
- Make ready Handful fresh leaves of mint and coriander
- Get 3 tbsp Green yogurt
- Get 1 small bell pepper
- Take Salt as desired
He said that the kebab flavors were spot on, and the only thing that was missing was some sumac spice. Iranians often eat kabob with rice that's called "Chelow Kabob" or "Chelo kabob" or just by bread. Beef Koobideh Kabob Benefit and Calories. Having high protein makes beef Koobideh kabob an excellent choice for athletes.
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
Beef Koobideh Kabob Benefit and Calories. Having high protein makes beef Koobideh kabob an excellent choice for athletes. There really is a correct way to eat chelow kabob. At least in my head there is. Cooking basmati rice the Persian way is quite different than making "regular" rice the "regular" way.
So that’s going to wrap it up for this exceptional food persian kebab kubideh with rice (chelow kebab) recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in 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!
