(Persia Digest) – Minced meat kebab is one of the best-loved traditional dishes of Iran and a fixed feature of formal gatherings or Friday lunches. No other dish can take the place of traditional kebabs in Iran, especially at parties and in picnics.
It is usually made with a mix of minced lamb and beef.
Ingredients (serves 4)
500g loin of lamb
500g cut of beef
1 tbsp ground and dissolved saffron
Peel the onions and finely grate. Drain the juice in a large bowl this is not used in this recipe. Mince the lamb and beef twice and add to the ground onion.
Add the dissolved saffron, salt, and pepper to the meat and onion mix and knead for ten minutes until it is smooth and sticky. Place in the fridge for two hours before cooking.
Take out of the fridge at the end of the two hours and knead for another ten minutes. Have a bowl of cold water ready to dip your hand in before taking some of the meat to thread onto the skewer. Gradually spread the minced meat mixture alongside the skewer. Dip your hand in cold water before every threading to stop it from sticking.
When done, place the skewers on the barbecue and start fanning them with a fanner. Fan the fire slowly until the meat is roasted evenly (turn the skewers a few times to make sure the fat is absorbed by the meat for cooking). Thread the tomatoes separately on a skewer and place on the barbecue to cook with the kebabs with some salt and pepper. The kebabs can be served with rice or bread.
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