Chelo Kabob Persian Rice With Chicken Kabob Food

KABAB KOOBIDEH RECIPE

Steps:

• Grind the meat once more. After that, you need to grate the onion and squeeze it and pour its water away. When grating the onions, do not cut the root part for more convenience when grating. Now add the salt, pepper, turmeric, some cinnamon and finally, the brewed saffron.
• In this step, you need to knead the meat well, so it absorbs all the condiments and the mix becomes sticky and the Kebabs does not fall from the skewer while grilling (you can grind some chicken with the meat to avoid this completely). Some people also add some dried tarragon or mint before kneading.

CHELO KABOB (PERSIAN RICE WITH CHICKEN KABOB)

Steps:

• Combine chicken, diced onion, black pepper, salt, 1/4 teaspoon turmeric, 1/4 teaspoon saffron, and cayenne in a bowl. Shape mixture into long, sausage-like kabob shapes, or shape around skewers and put aside in the refrigerator.
• Put the leftover saffron minus a pinch in 2 tablespoons warm water so that it lets out its color.
• Bring 3 cups water and cardamom pods to a boil; add rice, reduce heat, and let simmer until tender and water has been absorbed, 20 to 25 minutes, making sure not to overcook or undercook. Drain out any remaining starch water.
• Place a pot over low heat. Add 1 tablespoon butter, remaining turmeric, and reserved pinch of saffron; saute a bit then add the rice on top to dry out the excess water. Drizzle the saffron water on top and add 1 tablespoon butter. Cover and let simmer until the rice is fluffy, about 5 minutes.
• Melt remaining butter in a skillet over medium-high heat. Fry kabobs in the hot oil until they are no longer pink in the centers, 5 to 7 minutes, flipping as needed. Place tomatoes and chopped onion on top and cover. Cook until tomatoes soften and release their juices (this helps it from getting too dry), about 5 minutes. Serve with rice.

JUJEH KABOB (PERSIAN CHICKEN KABOBS)

Steps:

• Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
• Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.

IRANIAN CHELO KABOB

Steps:

• Mix all well.
• Shape like very fat hotdogs& place.
• in shallow baking pan.
• Broil 2 minutes& turn over- broil 2 more minutes.
• Serve with cooked rice.
• (in Iran this is served with fresh herbs& fresh green onions in a salad called Sabzehordan).