Iranian Chelow Kabab

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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

(Photo Attributed to Author: Shahram Sharif)

Iranian Chelow Kabab Recipe-


You will need:

  1. Preheat your grille to medium high temperature.
  2. Combine all ingredients in a large mixing bowl.
  3. Divide the combined mixture into four equal parts; form each portion into a ball.
  4. Drive a skewer through the center of each meatball.
  5. Lay the balls on a clean flat surface, and press the balls out into long, flattened cigar shapes.
  6. Place the prepared kababs on the grill and cook for about 4-6 minutes each side. You want the meat to be cooked through and well done, but do not leave them on the grille too long, or they will lose the juiciness that is so wonderful.
  7. Serve your Iranian Chelow Kabab while still nice and warm, with freshly cooked rice or pita bread, and a salad – tabbouleh goes especially well with this meal.

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4 thoughts on “Iranian Chelow Kabab

  1. I like the sound of this kabab recipe. Also bet it would taste good with some thyme and maybe cilantro mixed in?

  2. 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.

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