Persian kebab
4 servings
40 minutes
Persian kebab is a refined dish that comes from the depths of Arab cuisine and is infused with Eastern traditions. Its history traces back to ancient Persia, where meat marinated in aromatic spices was cooked over an open flame. The tender combination of lamb and beef infused with onion, garlic, and saffron oil reveals a rich flavor – spicy, slightly sweet, with a tangy hint of sumac. The kebabs are juicy and melt-in-your-mouth tender, while their golden crust is crispy and appetizing. This dish pairs perfectly with fragrant rice, creating a harmony of flavors. Persian kebab is not just a treat but a true immersion into Eastern culture where each bite awakens memories of sunny bazaars and the spicy aromas of ancient streets.
1
Peel the onion and grate it. Place it on a sieve and let the liquid drain for 2 hours. Then put the onion in a large bowl, add minced meat, finely chopped garlic, lightly beaten egg, breadcrumbs, salt, pepper, turmeric, and paprika. Mix well. Divide the mixture into 8 equal parts and shape them into elongated kebabs, then skewer them. Set aside.
- Onion: 2 heads
- Ground lamb: 250 g
- Ground beef: 250 g
- Garlic: 1 clove
- Chicken egg: 1 piece
- Breadcrumbs: 75 g
- Salt: 2 teaspoons
- Ground black pepper: 1 teaspoon
- Turmeric: 1 teaspoon
2
Preheat the grill/grill pan. Heat a small pan over medium heat, add saffron and lightly toast, then add 1 tbsp of boiling water and mix in the melted butter.
- Saffron: pinch
- Clarified butter (ghee): 1 tablespoon
3
Brush the kebabs with saffron oil and grill them. Brush the finished kebabs with the remaining oil and sprinkle with sumac.
- Clarified butter (ghee): 1 tablespoon
- Sumac: to taste
4
Remove the ready kebabs from the skewers and serve hot with rice. Enjoy your meal!
