Best Persian Kabob Recipes

KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)

Steps:

• Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
• Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mold meat mixture onto the skewers.
• Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.

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.

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.

PERSIAN SHISH KABOB

Steps:

• Cut beef into cubes 1x1/2 inch. Add to a medium mixing bowl along with the onion, salt, black pepper, and lime juice. Mix well, cover, and refrigerate overnight.
• Preheat grill for high heat.
• Thread beef on skewers, 6 to 8 pieces per skewer.
• Lightly oil grate, and place kebobs on grill. Cook for 3 to 4 minutes per side, 12 to 16 minutes in all.

JOOJEH KABOB (PERSIAN STYLE GRILLED CHICKEN)

Steps:

• Mix all ingredients in a bowl and let chicken sit in marinade for up to one day before grilling, preferably on a charcoal grill.
• Grill until juices from chicken run clear when chicken is pierced with knife.

INDOOR BEEF "KABOBS" -- PERSIAN KABOB BARG

Steps:

• Cut beef short ribs into long strips about 1/4-inch wide; kitchen shears are very handy here.
• Mix all other ingredients except olive oil in a large plastic bag. Alternatively, of course, a bowl with a cover is fine.
• Coat the beef evenly in the yogurt mixture and marinade for 8-24 hours.
• Wipe or rinse most of the marinade off of the beef and pat mostly dry -- you want a little bit of marinade to stay on, for browning, but not a solid layer, which would burn while the meat steamed under it.
• In a large nonstick pan, heat the olive oil on high heat. When it starts to smoke very slightly, put in three or four pieces of meat -- don't crowd the pan here! -- and brown on both sides, about one-two minutes per side.
• Rest on a plate in a very low oven while you cook the rest of the meat in batches.
• Cut the rested meat into bite-sized pieces; again, a good pair of kitchen shears makes this much easier.
• Serve over rice.

TURKEY KUBIDEH (PERSIAN GROUND MEAT KABOB)

Steps:

• Peel onion, grate in food processor (or by hand, but it can get messy and teary).
• drain juice from onion - place onion into mixing bowl.
• Add all the other ingredients. mix well.
• divide result into 4 portions, and roll each into 9 inch long rolls, and skewer using metal skewers. Before skewering, check to see if the meat mixture breaks when bent. if it does, you'll need to add a little more flour and re-mix the meat mixture - otherwise it will fall off the skewer. Don't add too much flour. it's not a cake.
• grill the meat until done over medium heat.
• Serve over rice.

JUJEH KABOB (PERSIAN CHICKEN KABOB)

Steps:

• 1. In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper. Beat well with a fork. Add the pieces of chicken and toss well with marinade. Cover and marinate for at least 8 hours and up to 2 days in the refrigerator. Turn the chicken twice during this period.
• 2. Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. (You can use a hair dryer to speed up the process.) Otherwise, preheat the oven broiler.
• 3. Skewer the tomatoes, breast meat, onto different skewers (they require different cooking times).
• 4. For the baste: Add the juice of 1 lime and the remaining saffron water to the melted butter. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside. Paint the tomato and chicken with the basting mixture. Grill the chicken and tomatoes 8 to 15 minutes, until done. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather than pink.
• 5. To serve: Spread a whole lavash bread on a serving platter. Paint the chicken with the baste mixture. Remove the grilled chicken from skewers and arrange the pieces on the bread. Garnish with lime juice and sprigs of parsley. Cover the platter with more bread.
• 6. Note: You may broil the chicken pieces in a broiler pan for 10 minutes on each side. During the cooking the door of the broiler should be shut. In this way the broiled chicken will be tender. There is no need to spear chicken pieces onto skewers.

PERSIAN KABOB

Steps:

• In a large bowl, mix the yogurt, onion, and mint. Place the beef cubes in the mixture. Cover, and marinate at least 6 hours in the refrigerator.
• Preheat an outdoor grill for high heat.
• Place the marinated beef cubes on skewers, and grill, turning occasionally, 15 minutes, or to desired doneness.

KABOB BARG (PERSIAN-STYLE STEAK SKEWERS)

Steps:

• Mix all ingredients in bowl and let sit for three or four hours.
• Thread beef on skewers and grill to your desired doneness.

PERSIAN KABOB

Steps:

• In a large bowl, mix the yogurt, onion, and mint. Place the beef cubes in the mixture. Cover, and marinate at least 6 hours in the refrigerator. Preheat an outdoor grill for high heat. Place the marinated beef cubes on skewers, and grill, turning occasionally, 15 minutes, or to desired doneness.