Friday, November 27, 2009

Cholow Kabab

Hot Kabab by NG @ What's for Dinner?Back in September I tried to make Kabab Koobideh, but it was only 40% Iranian. Last weekend we had a second attempt with the same ingredients but way better results maybe up to 85%.

Makes 4 Kababs

450 gm Ground Beef or Lamb
2 Onions grated
1 Egg
1 tsp Salt
1/2 tsp Pepper

Onions for Kabab by NG @ Whats for Dinner?The key to making these kabab is crying. After grating the onions place in a clean tea towels and squeeze out all the onion juice.
Dry Onion and Meat for Kabab by NG @ Whats for Dinner?Mix the dry onion with meat, egg, salt and pepper. Using your fingers mix and mic the meat until it is sticky. (about 5 min) It is a good idea to use gloves for this. Cover the meat and let rest in the frig for 3-12 hours.
Kabab by Ng @ Whats for Dinner?Pre-heat oven to hottest setting. (200c+) Line a baking sheet with foil. Shape the kababs and mark the top with the back of a spoon. Bake for 30 min. Add a sliced tomato for the last 5 min of cooking.
Cholow Kabab by Ng @ Whats for DinnerTop the kababs with sumac and serve with Cholow rice. Our kababs where a tinny bit dry, so next time we are going to cook them on the grill pan.

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