Iranian Shish Kebabs Recipes

EASY PERSIAN CHICKEN KEBABS

Steps:

• MARINATE: add the saffron to a small bowl along with 1 tablespoon of hot water and let it steep, covered for 5-7 minutes or until the water turns a bright yellow (if using). In a large bowl, combine the saffron water and all the marinade ingredients except the chicken. Add the chicken and stir to coat evenly. At this point, you can pop everything into a zip-top bag (for marinating) or just leave in the same bowl. Add the chicken and toss to combine. Cover the bowl or zip the bag and allow the chicken to marinate for at least 6 hours or up to 24 hours in the refrigerator.
• PREP: Remove the chicken from the refrigerator about 1 hour before cooking. Add the cubed veggies to the chicken, toss to combine and let marinate. Thread the chicken on to the skewers alternating with the red onions, green and red bell peppers. Repeat until you've used up all the chicken and veggies and discard any leftover marinade. When ready to grill, prepare the grill by lightly oiling the grates with any high heat oil or just spray with cooking spray and let it preheat on medium-high.
• GRILL: Grill the kebabs until they cook all the way through. You can test to see if the chicken is done by slicing through a piece with a knife, it should take roughly 8-12 minutes total. Serve warm over buttered saffron rice, vermicelli rice, or with flatbread and a salad.

PERSIAN SHISH KABOB

Steps:

• Cut beef into cubes 1x1/2 inch. Add to a medium mixing bowl along with the onion, salt, black pepper, and lime juice. Mix well, cover, and refrigerate overnight.
• Preheat grill for high heat.
• Thread beef on skewers, 6 to 8 pieces per skewer.
• Lightly oil grate, and place kebobs on grill. Cook for 3 to 4 minutes per side, 12 to 16 minutes in all.

KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)

Steps:

• Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
• Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mold meat mixture onto the skewers.
• Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.

IRANIAN SHISH KEBABS

Steps:

• Cut the beef into 1-inch cubes.
• Place in a mixing bowl together with the onion, allspice, salt, black pepper, and lime juice.
• Mix well then cover and refrigerate for 4-6 hours.
• Thread the beef onto barbecue skewers, along with chef's choice of veggies and/or fruit, and cook over hot coals for 15 minutes turning 3 or 4 times and basting with any remaining marinade throughout cooking.
• Serve hot.

PERSIAN BEEF KEBABS

Steps:

• Trim any excess fat from the steaks, cut into 1-inch cubes, and place in a large nonreactive bowl.
• Place onion, garlic, lime juice, salt, pepper, and saffron or cumin, in a food processor and process until smooth. Pour mixture over meat, toss to coat, cover and marinate 30 minutes at room temperature, or up to 12 hours in the refrigerator.
• When ready to cook, heat grill to medium heat (350 degrees F) and oil well. Thread meat on skewers, leaving at least 1/2-inch space between each piece of meat. In a small bowl and the tomatoes, drizzle with oil, season with salt and pepper, and toss to coat thoroughly. Place meat and tomatoes on grill. Cook meat, turning once, until charred and medium-rare, about 7 to 10 minutes. Cook tomatoes, turning rarely, until blistered and soft, about 10 minutes.
• Remove meat from skewers and have guests assemble their own sandwiches with meat, tomatoes, lavash, yogurt, and cilantro.