Persian Chelo Kebab Koobideh
Succulent spiced minced lamb kebabs served over buttery saffron-infused basmati rice alongside charred grilled tomatoes and tangy ground sumac.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 720 kcal
Equipment
- •Wide metal skewers or grill rack
- •Fine sieve
- •Mixing bowl
- •Large non-stick saucepan
- •Baking tray
Nutrition
Per serving, approximate
- Calories
- 720 kcal
- fat
- 34 g
- carbs
- 68 g
- fibre
- 3 g
- protein
- 36 g
- calories
- 720 kcal
Instructions
- 1
Grate the onions and squeeze out all juice through a fine sieve into a bowl.
- 2
Combine minced lamb, dry onion pulp, turmeric, half the steeped saffron water, salt, and pepper in a bowl.
- 3
Knead the lamb mixture vigorously by hand for ten minutes until it becomes pale, sticky, and paste-like.
- 4
Divide meat into four portions and mould evenly onto wide flat skewers, pressing ripples with your fingers.
- 5
Parboil soaked basmati rice in salted boiling water for six minutes until al dente, then drain.
- 6
Melt half the butter in a saucepan, mound rice over it, pour over remaining saffron, and cover with lid.
- 7
Cook rice on low heat on the hob for twenty-five minutes until tender and fluffy.
- 8
Preheat the oven grill to high and arrange skewered kebabs and halved tomatoes on a wire rack.
- 9
Grill for ten to twelve minutes, turning once, until well-browned and cooked through.
- 10
Fluff saffron rice with remaining butter and serve alongside hot kebabs, grilled tomatoes, and sumac.
Chef's tips
Kneading the minced lamb thoroughly is crucial to develop proteins so the kebab holds together without eggs or flour. Ensure the onion pulp is pressed entirely dry before mixing, as excess moisture will cause the meat to fall apart during cooking.
Ingredient substitutions
- minced lamb → equal parts minced beef and minced lamb
- unsalted butter → ghee or plant-based butter block
Storage
Store leftover kebabs and rice in an airtight container in the fridge for up to two days.
Reheating
Reheat rice and kebabs in a hot oven at 180°C covered with foil until piping hot throughout.
Common mistakes to avoid
- •Failing to squeeze liquid from the onions, resulting in soggy kebabs that split.
- •Using very lean mince, which leads to dry and tough koobideh skewers.
- •Skipping the thorough kneading stage, causing the meat mixture to crumble.
Serving suggestions
Cooked Persian Chelo Kebab Koobideh?
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