(چلوکباب) Chelo Kebab
I've long been a fan of Persian cuisine and there are several such restaurants around here that are one of my favourite places to eat. Since the pandemic lockdowns though eating there has been impossible, so I tried to replicate their dishes at home with some success. Here's my attempt at Chelo Kebab. 🇮🇷
(چلوکباب) Chelo Kebab
I've long been a fan of Persian cuisine and there are several such restaurants around here that are one of my favourite places to eat. Since the pandemic lockdowns though eating there has been impossible, so I tried to replicate their dishes at home with some success. Here's my attempt at Chelo Kebab. 🇮🇷
Cooking Instructions
- 1
In a blender or food processor, add all the ingredients except the ground beef.
- 2
Process until smooth and mixed.
- 3
Pour the egg mixture on the meat and mix with your hands until well combined. Let stand for 30 minutes to an hour at room temperature or overnight in the refrigerator to let the spices meld.
- 4
Gently form the meat into oblong patties, either on their own or on pre-soaked skewers.
- 5
Grill over charcoal, on a grill pan, or a broiler for about 20 minutes, turning over halfway, or until the meat reaches an internal temperature of 70°C (160°F).
- 6
Serve with buttered steamed rice (basmati rice if you can get it), tzatziki sauce, and Harissa.
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