This Iranian Chelow Kabab recipe is taken from our new Middle Eastern page. For more delicious dishes from the Middle East like this one, click here.
Served on skewers over a bed of rice, Iranian Chelow Kabab is the country’s national dish. There are almost as many variations on the Chelow Kabab as there are chefs, as the seasonings can vary. This is a more traditional, rather basic recipe, with just a few herbs for seasoning. But believe me, it is packed full of flavor.
Iranian Chelow Kabab is best prepared on a grille, if you want the traditional and authentic flavor. I prefer real hardwood lump charcoal, but you could also use a gas grille with some good quality wood chips. Just please do not use petrol-based charcoal briquettes – they are not only bad for your health, they will in no way produce Chelow Kabab that is true to real Iranian cuisine.
Iranian Chelow Kabab Recipe-
Ingredients:
- 1 lb. ground lamb
- 1 tsp. ground cumin
- 1 tsp. ground fennel seeds
- 1 tsp. dried thyme leaves, crushed fine
- 1⁄2 tsp. freshly ground black peppercorns
- 1 large onion, peeled and chopped fine
You will need:
- 4 grilling skewers – I like to use stainless steel kabab skewers, but you can use wooden skewers as well. If using wood, be sure to soak them in water for about an hour before grilling.
- A grille, either a charcoal grille or a propane gas grille (or a combination grille)
- Premium quality hardwood lump charcoal or wood smoking chips (if using gas)
Directions:
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I like the sound of this kabab recipe. Also bet it would taste good with some thyme and maybe cilantro mixed in?
Howard, I bet it would taste good with thyme and cilantro. You can experiment with just about any of your favorite herbs, really.
This one I just gotta try. I love grilling anyway, got me a super gas/charcoal combo grill, so hey – let the Iranian Chelow Kabab get it on!
LOL – which would you recommend most, Marv, gas with wood chips, or the premium lump hardwood charcoal?
Bob, both methods will produce excellent results. However, I personally opt for the hardwood charcoal. Mostly because in ancient tradition, the kababs would have been grilled over a bed of wood coals.