Kabab-e Barg- Lamb Fillet Kebab

Ingredients: (3-4 Servings)

500 g (1 Ib) fillets of lamb tenderloin
2 medium onions
1 cup olive oil
salt and pepper

Directions:

Trim the lamb of all fat so that only the long eye of the fillet remains. Cut into three or four wedges. With the hand, press each wedge firmly on a wet board to flatten slightly, then holding the meat firmly in the palm of your hand, slice the meat horizontally with a knife but do not sever completely. Marinate the lamb in grated onion, olive oil, salt and pepper, and leave it over night.

Straighten out the meat to a long fillet, beat lightly with the blunt edge of a skewer through the length of each one. When the charcoal is burning white, grill the kebabs on both sides until cooked. When cooked, slide the kebab off the skewer and serve immediately with white rice.

Variation: You can also use beef for this savory Iranian Kabab dish

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Kabab-e Kubideh - Minced Meat Kebab

Ingredients: (4 servings)

ground lamb or beef, 500 g
large onions, two (grated)
garlic, one clove (crushed)
large egg, one (beaten)
medium tomatoes, four
salt & pepper
turmeric, one teaspoon (optional)
sumac (optional)

Directions:

Mix meat, onions, garlic, egg, salt, pepper and turmeric well and leave in the refrigerator overnight (or for several hours). Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. (If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat. Again, turn a few times.)

Serve with hot Basmati rice or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread.

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Sheesh Kabab - Shishlik or Shish Kebab

Ingredients: (6 servings)

fillet of lamb or beef, 1 kg
small onions, 250 grams
large onions, 250 grams
green peppers, 250 grams
butter, 100 grams
medium tomatos, 1 kg
Saffron Liquid to taste (optional)
salt and pepper

Directions:

Also known as Kabab-e Hosseini this dish uses thin wooden or metal skewersi. Skewers should be 10-15 cm long. Wash green peppers and cut into 4 cm long and 3 cm wide pieces. Cut meat into 4 cm long, 2 cm wide pieces. Peel small onions. Push each skewer through one cut of meat, one small onion, and one piece of green pepper, and repeat until full. Add salt and black pepper to the meat.

Peel and slice large onions. Also slice the tomatoes. Choose a pot large enough for the skewers. Cover the bottom with a layer of sliced onions and tomatoes. Place a layer of skewers on top. Add a few thin slices of butter. Follow with more slices of onions and tomatoes on the skewers, and repeat this process until no more skewers are left. Cover and cook over low heat until there is no juice left. If meat is not sufficiently cooked, add a bit of hot water and continue cooking.

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Joojeh Kabab- Grilled Chicken Kebab

Ingredients: (4 servings)

chicken, 1 kg
extra-virgin olive oil, 1/2 cup
2 large onions, grated
4 medium tomatos
salt and pepper
saffron, 1/2 teaspoon (optional)

Directions:

Prepare marinade: mix olive oil, grated onions, saffron, salt and black pepper. Wash and cut chicken into small pieces, then remove the skin. Marinate overnight (or at least for several hours) in refrigerator. The container should be covered.

Thread chicken on long, thin metal skewers. Thread leg and thigh pieces, wings and breast pieces separately, as breast requires slightly less cooking. Also thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently.
Joojeh Kabab can also be prepared in the oven. Prepare chicken as before, pre-heat the grill to a high temperature, and place just under the grill, again turning frequently. Serve hot with basmati rice or on Persian bread.

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Tas KAbab - Grilled Meat & Stew

Ingredients: (4 servings)

Stewing lamb or beef, 500 grams
potatoes, 400 grams
carrots, 400 grams
large onions, 4
tomato paste, 3-4 spoons
cooking oil
Salt and pepper

Directions:

Peel and thinly slice onions. Fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 2-3 glasses of hot water and bring to boil. Cook over medium heat for about 45 minutes, adding more hot water during cooking if needed.

Wash and peel potatoes and carrots, then cut into small pieces. Add potatoes and carrots to the meat, followed by tomato paste, salt and pepper. Cook over medium heat for about 20 minutes, then serve.

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Kabab Chenjeh - Lamb Chop Kebab

Ingredients: (4 servings)

2 Pounds Lamb, cut in 1-inch cubes
1/2 cup olive oil
1/4 cup Lemon juice
1 teaspoon Salt
1/2 teaspoon fresh grinded black pepper
4 small tomatoes, halved

Directions:

Mix olive oil, lemon juice, salt, pepper and add to meat cubes. Keep meat cubes for 4 to 5 hours in refrigerator. Thread meat and tomatoes on skewers. Brush with marinade.

Grill 3 minutes on each side, or barbecue 5 minutes on each side. Serve hot with plain Persian rice or fresh Persian bread.

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Mahi Kabab - Grilled Lemon Zest Fish

Ingredients: (4 servings)

whole fish (such as salmon or cod)
fresh lime juice, 1/2 cup
extra-virgin olive oil, 1/2 cup
coriander, 50 grams
parsley, 50 grams
mint, 50 grams
saffron, 1/2 teaspoon
salt and pepper

Directions:

Cut fish length-wise from below. Remove insides, then wash inside and out, and dry thoroughly. Place each side under grill at high temperature for 5-10 minutes so that the skin dries up. Remove fish and separate skin which should come off easily.

Prepare sauce as following: wash and finely chop coriander, parsley and mint. Add lime juice, olive oil, saffron, salt, and black pepper, and mix well.

Cover a suitable pan with aluminum foil and place fish on top. Add the sauce on both sides as well as inside. Cover with a sheet of aluminum foil and cook in oven at medium temperature for 45 minutes to one hour. Note however that exact cooking time depends on the type and size of fish. Take care not to over-cook. Add more sauce 2 or 3 times during cooking. When cooked, decorate fish with slices of lime or lemon and some parsley. Serve over Sabzi-Polow.

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