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Ingredients

15 servings

  • 3kg beef and lamb mince, half and half (should be minced twice)
  • 3 tablespoons salt
  • 1 teaspoon turmeric
  • 3 tablespoons baking powder or baking soda (1 tablespoon per kg)
  • 1 teaspoon black pepper
  • 1kg onion, about 250 - 300g for each kilo of mince
  • 2 teaspoons liquid saffron ( how to use saffron )
Directions
  • Grate onion on top of a strainer and squeeze to drain excess juice.
  • Add meat and season with salt, pepper, turmeric, saffron and baking soda.
  • Knead completely (the more you knead the meat, the more  the stickiness is and the better it stays on the skewer (metal stick/seekh)
  • Soak your palms with hot water and pick about 100g of the meat mixture.
  • Press meat evenly on both sides of the metal skewer. Cover all gaps with meat.
  • The length of the kabab depends on the width of your barbecue.
  • Press the top and bottom of the meat to the skewer well, this will secure the kabab.
  • Then press the meat to the skewer every 3 centimeters to shape like road bumps.
  • Making these bumps will help the meat cook well and give the kababs some shape.
  • Place the kabab skewers in a row over a gas or charcoal barbecue. Turn them regularly to ensure even cooking.
  • When done, serve with steamed rice ( chelo, Kateh )or bread.
  • You can cook kababs ahead of time and keep them warm in an oven dish.
  • Mix some hot water with butter and saffron, pour over the kebabs then store in the oven till serving time.
  • Now enjoy (nooshe jan). 
Tips

You can adjust ingredients to your needs: 200g meat per person. 

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