Recipe of Any-night-of-the-week (چلوکباب) Chelo Kebab

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Speedy (چلوکباب) Chelo Kebab. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from (چلوکباب) Chelo Kebab, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare (چلوکباب) Chelo Kebab delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make (چلوکباب) Chelo Kebab is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook (چلوکباب) Chelo Kebab estimated approx 1 hour.

To get started with this particular recipe, we must prepare a few ingredients. You can have (چلوکباب) Chelo Kebab using 9 ingredients and 6 steps. Here is how you can achieve that.

I've long been a fan of Persian cuisine and there are several such restaurants around here that are one of my favourite places to eat. Since the pandemic lockdowns though eating there has been impossible, so I tried to replicate their dishes at home with some success. Here's my attempt at Chelo Kebab. 🇮🇷

Ingredients and spices that need to be Take to make (چلوکباب) Chelo Kebab:

1. 1/2 kg ground beef
2. 1 medium onion
3. 2 cloves garlic
4. 1 egg
5. 1 tsp paprika
6. 1 tsp ground coriander seed
7. 1 tsp ground cumin seed
8. 1 tsp salt
9. 1 tsp freshly ground black pepper

Steps to make to make (چلوکباب) Chelo Kebab

1. In a blender or food processor, add all the ingredients except the ground beef.
2. Process until smooth and mixed.
3. Pour the egg mixture on the meat and mix with your hands until well combined. Let stand for 30 minutes to an hour at room temperature or overnight in the refrigerator to let the spices meld.
4. Gently form the meat into oblong patties, either on their own or on pre-soaked skewers.
5. Grill over charcoal, on a grill pan, or a broiler for about 20 minutes, turning over halfway, or until the meat reaches an internal temperature of 70°C (160°F).
6. Serve with buttered steamed rice (basmati rice if you can get it), tzatziki sauce, and Harissa.

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