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We make also Lyula Shashleek, a ground beef/lamb kebab and serve over Plov.
ground beef/lamb mixture
1 finely chopped jalepeno or serrano
finely minced garlic
finely chopped coriander leaves
finely chopped parsely leaves
finely chopped small onion
some lime juice
sumac
tumeric
salt, pepperUse flat metal persian skewers. Form long logs over and around the skewer, and grill or broil in hot tanoor/mangal or metal oven box over charcoals. Serve this over rice with whole grilled tomatos, small onions without peeling outer skin, and hot peppers. We eat this usually with plov, which we serve often green rice. Rice cooked with herbs, spinache, raisins, and nuts. The small onions I forget English name, but they are sweet kind of, and we never peel them. In Queens NY they have resteraunts from Uzbek, that cook same onions. Russians also know these.
Another type of Kebab we make is taking a large boneless piece of Lamb, cooking it with salt, pepper, herbs, and garlic... dashing kosher salt and cayenne when it is ready, and we do not cook it all the way , leaving it a bit rare... You then cut thin slices of this meat, and stuff them into a large pita with only a opening enough to fit pieces in. You stuff it with lamb, pine nuts, deep fried onions, yellow raisins, and spinache if you want. then you bake this in oven over medium heat so bread will brown or begin toasting, but sprinkle or spray water on bread so it doesnt burn, and cook another 10 minutes. We then eat this with tomato sauce and yoghurt whipped with salt, garlic, and dill. You can also serve this with just clarified vegatable ghee smothered on top of bread, and dip this into a soup made with lamb broth and small green onions, like Au Jus... This is a lovely dish that the whole family shall enjoy. It is usually eaten on Jewish High Holidays without Yoghurt. On Ramadan evenings for Muslim with yogurt.
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Hello. I love this thread. I am originally from Azerbajun. We cook similar food to Iranian, Turkish, Uzbek, and Armenian.
We make many many types of Kebabs.
For basic kebab, such as chunks of Lamb or Beef, preferably Lamb I use:
-Onion Juice ( 2 whole large onions, grated/pureed with juice of 1 lemon, and some water. Reserve 1 or 2 table spoons of onion pulp, discard rest. To seperate pulp, pour it through a filter, sieve, or tea basket), place into a large bowl.
-1 garlic smashed or pureed and stirred into bowl with onion juice
-1 large spoon of Sumac
- bunch chopped parsely, should be size of small cup
- 1 small spoon of Tumeric
- 4 green cardomon whole and seeds from 3 cardomons grounded
-1 small spoon of cayenne pepper
- 1 small spoon of cumin seeds ( ty to smash it a bit before adding seeds)
- 1 small spoon hot sauce or achar masala
- salt and pepper.Marinate meat inside this for 4-6 hours or overnight. Grill over hot charcoal on Mangal, or Grill with meat very close to hot charcoal. As meat is cooking, drip marinade over this meat and then flip, and repeat. When meat is done, remove and place on plate. sprinkle kosher salt over this meat, then add more kebabs on top of another, and sprinkle salt on them too... this should give it a nice crusted top while meat is juicy and tender. This is usually done with Lamb, the fattier the better, - cut away fat, but reserve just enough that it adds flavor.
Another version of Kebab made usually with Beef. Marinade beef in salt,pepper, and a tiny bit of cayenne, and olive oil. Now skewer this meat onto wood or metal skewers with onions. Let sit on tray covered for overnight in fridge, this or 6 hours minimum. Now when close to ready to cook, make a sauce to baste kebabs with during cooking:
- 4 or 5 whole roma tomato
- peppercorns crushed
- red bell pepper (cooked whole in oven or on grill and then chopped)
- palm oil ( African stores in USA have this)
- 1 cup finely crushed walnuts
- 1 spoon pomegrante syrup
- 1 spoon finely chopped parsely
- 1 garlic
-salt
- Heat tomatoes, mash them, add the rest of ingredients, and then puree into pasty sauce.Let meat kebab cook on 2-3 minutes on both sides and then start basting. Some even cook the meat to the point it is done, turn up the heat or place the meat over fire, and baste it only then, so the sauce forms a red paste around the meat that is perfectly cooked inside.
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re: Theresa
Axalady
Jul 7, 2008 06:52 AM
Here is a Persian chicken kebab recipe I'm partial to. This marinade imparts tremendous flavor and the chicken is super tender.
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Persian cello kebab -- made with ground meat, similar to Indian Sikh kebab, or Lebanese Lula Kebab is a wonderful thing, fi not what you were looking for.
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re: Hungry Celeste
ballulah
Mar 2, 2007 01:10 PM
There used to be one, not sure they are still in business. I had Ginger Ale (really did smell like ginger ale), Graham Cracker (my favorite), Cucumber and Fresh Squeezed Orange Juice but they never really dug deep enough into the range of kitchen fragrances that drive me nuts. They did a whole range of cocktails and other smells, like Dirt and Gin & Tonic and Leather. I've only seen a handful of them around these days at Sephora and Bloomingdales, but they used to have a store on 2nd Ave near 3rd or 4th Streets in NYC.
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Hope noone minds the thread ressurrection.
Thanks for the recipe Plum. I tried making this recipe last night and while the results were decent, there just wasn't a lot of flavor other than onion. I used the basic marinade of onion, garlic, olive oil, salt and pepper.
Whenever I have Kebab Barg at a Persian restaurant, it certainly tastes like there are far more spices and flavors in play than most of the recipes I've found for Kebab Barg would suggest. Maybe the sumac makes a huge difference? Can someone let me in on what the secret is?
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re: mliew
OP here...I've customized the marinade some. Yogurt, a little EVOO, couple cloves garlic, onion, couple teaspoons sumac, healthy squeeze of lemon juice, salt, and a fresh chili pepper (usually cayenne or tabasco straight from the garden). Puree all together, dump into ziptop bag w/chunked beef, marinate overnight. Drain off marinade, skewer, and dry off a little before grilling.
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re: mliew
rose water
Feb 28, 2007 03:09 PM
i think that plum's (now two year old) description was perfect. sumac is generally used as an accompaniment (and not part of the marinade) and provides a lovely tangy contrast to the meat. if the flavor of the marinade/meat is falling short, i don't think the lack of sumac is the problem. my first suggestion would be more onions and more time, but i'll double check with my mom (my on-call iranian cooking advisor) to see if she has other suggestions.
sumac is a great thing, though. as a kid, i tended to avoid it, but i'm now using it lots--with za'atar, olive oil and bread, on hummous, etc.-
re: rose water
I only used 1 onion in the marinade, however I was only doing about 1 lb of chicken and all of it was submerged in the mixture so I don't think more onion would have helped (the onion flavor was very strong actually). I marinated the chicken for 24 hours. I used boneless chicken thighs so the meat should definitely have had enough time to absorb the flavor.
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re: mliew
rose water
Feb 28, 2007 03:56 PM
Oh, you were using chicken! Barg is beef kebob. Chicken is jujeh kebob. But anyway...to make Iranian style chicken kebob, you should definitely use saffron. Hungry Celeste's suggestions above--yogurt, lemon juice--are also good ones.
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re: mliew
plum
Mar 2, 2007 06:18 AM
Hi, yes, for chicken you definitely need a lot of lime juice and saffron water!
There are two ways I know to make jujeh kebab. If you have a grill and like chicken thighs, then slice a couple of small onions into thin wedges. Combine with a lot of lime juice, a lot of salt (I use 2 tsp per pound of chicken), and a lot of saffron water (Soak a very generous pinch of saffron in about half a cup of nearly boiling water for half an hour). Slice the chicken thighs - I like boneless skinless thighs but one the bone is more traditional - into halves or thirds and marinate at least half an hour, much better overnight. Grill the meat by threading it on to long flat kebab sticks. When the meat comes off the grill, put it on a piece of lavash to soak up the juices and cover it with another piece of lavash to keep it warm. Bah bah! as they say in Farsi.
Unfortunately this recipe just does not turn out as tasty in a broiler. So we came up with another way to make chicken kebab using our crummy stove.
Pulp two small onions in a blender with plenty of lime juice and 1 tsp salt. Marinate chunks of skinless boneless chicken (thigh or breast, even very lean meat is good with this recipe) in the onion/lime mixture for at least half an hour. Meanwhile, make a little saffron water as described above (please note that leftover saffron water will keep a week in the fridge and can be used up in omelettes - " kuku" - or stews.). Now for the sinful part - when you begin broiling the chicken, melt a tbsp (or two, for breast meat) of butter and mix with the saffron water. Sluice the saffron water /butter mixture over the half done chicken and broil until done. Serve with basmati rice and broiled tomatoes. It's not jujeh kebab from the grill, but it is a quick weeknight dinner that brings to mind the taste of this for us rare treat.
I actually don't add yogurt to Persian kebab marinades, although I do use it for Indian kebab. But I tell you, if you ask three good Persian cooks for their recipe, you will get back five recipes and at least that many contradictions... I have a million recipes for kuku sabzi (herb omelette) and it has been six years a-practice and it still doesn't turn out exactly like his mum's.
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re: rose water
In my personal experience (I am not Iranian, but an Iranian friend introduced me to the cuisine, some 15 years ago),
Jujeh/joojeh - typically is dark meat chicken sometimes with the bone in
Chicken Barg - is typically bonless skinless chicken breast prepared similarly to kabob e barg.I usually (read that as almost always, except when I grave Ghormeh Sabzi) order Kabob e barg. Most restaurants it's filet mingon but rarely you can find it as filet of lamb which I am told is the traditional version.
But I will agree Barg in a restaurant tastes like there is more than onion, lemon, salt and pepper. But I can never duplicate the deep charcoal taste on my grill at home. I have been trying to perfect it for years.
Only recently has Michigan had a Persian restaurant. Previously I woul dhave to travel to Chicago or Toronto to get my fix for Barg, Tadiq, and mast o kiar
Anyway hope I helped, I wasn't trying to disagree just point out how some of the restaurants I've visited have differentiated between jujeh and chicken barg.
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What you're looking for is called Kebab-e barg.
You can make a very simple marinade by finely grating (or pulping in a food processor) 1-2 onions with a slug of olive oil, 1 tsp salt and a bit of pepper. Marinate your beef or lamb chunks at least 2 hours, better yet overnight, and grill.
Some recipes trick out the marinade with garlic or saffron or lime juice. We use lime juice for chicken but not for beef/lamb - say 4 tbsp for 2 onions if you like. Saffron seems wasted up against honest chargrilled beef, personally, but we do brush chicken with melted butter and saffron when we grill. We've never added garlic, but a clove or two can't hurt.
Traditional accompaniments are a heap of Persian-style basmati rice (chelow), charred whole plum tomatoes, raw onion slivers and parsley, possibly grilled green peppers, and a sour red spice called sumac. If you are very old-school, plant a raw egg-yolk atop your heap of rice and dip the pieces of kebab. "Chelow-kebab, bah bah!" (good good!)›3 Replies-
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re: Hungry Celeste
You could also add that sumac to the onion/parsley accompaniment that plum suggested. It goes fabulously well with grilled meats. I slice my onion paper thin, add lots of chopped parsley, sumac, salt and a bit of lemon juice. Make it a few hours ahead of time and the onions will become pliable and a bit more mellow.
You can also add some fenugreek (mehti) leaves if you have them, but not too much. They tend to take over.
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