Persian and Middle Eastern Recipes and Supper Clubs

Thank goodness for bank holiday weekends!! And this one seems to be starting with some sunshine amazingly! 🙂 My husband asked me what I wanted to eat tonight and only one thing sprung to my mind… Kabob!

If you ask most Persian’s what their favourite food is I can bet most will say either ‘Chelo Kabob’ or ‘Ghormeh Sabzi!” Persian Kabob are worlds away from the awful dry things that you can (but don’t hopefully) buy on sticks at the supermarket. They are juicy, melt in your mouth and  delicious. The key is not in the ingredients, but in what you do with the ingredients to get them to hold the shape and retain the moisture the way these do.

Some tips before you try…….

1. Use wide flat skewers as the meat holds better on them. I got mine from Amazon
2. Don’t put directly onto the BBQ grate as they will stick and then you will have to scrape them off which ruins them entirely!
3. Melt butter in a pan before hand and brush them on to the kabob as they are cooking.
4. Turn regularly (every 30 seconds or so)
5. When mixing the lamb mixture mix for ages until it gets really sticky. This breaks the fibres of the lamb down but also aids them sticking to the skewers properly. I have been let down so many times because I haven’t mixed it long enough or got them sticky enough and they just fall apart.

If you have a BBQ coming up be sure to do these and your guests will keep coming back for more! Literally cannot wait to enjoy mine tonight with a glass of wine in the sun!

Happy Bank Holiday weekend everybody 🙂

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Persian Lamb Kabab

Ingredients

500gm minced lamb 20% fat

1 onion grated

1 egg beaten

Flour added to aid binding and stickiness

Salt and pepper to taste

Method

Mix everything together in a large bowl for 10 – 15 minutes until really sticky.

Take a sausage size amount and place round the skewer until it covers it. Pinch the ends onto the skewer.

Dip your hands in a bowl of water between each kabab. Repeat until you have used all of the mixture.

Place on a rack on the BBQ for 5 minutes turning and basting every 30 seconds. Serve with hot fresh lavash or basmati and sumac with a BBQ tomato on the side. Either way works perfectly! Nooshe Jaan.