Iranian Chelo Kebob Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
KEBOBS
1 large: Onion,
1/8 tsp: Saffron,
2 lbs: Lamb or beef, boneless, cut
. cut into kebob pieces,
Salt & pepper to taste,
1/4 cup: Butter, melted
GARNISH
Cilantro, chopped
4: Onions, quartered
2 tsp: Ground sumac,
Directions:
1. Quarter 1 onion and reduce to fine puree in food processor (leave
kitchen windows open because of the fumes). Push puree through fine
strainer. Grind saffron to powder in mortar, or on plate using back of
spoon, and dissolve in onion juice.
2. Clean meat and trim excess fat. Mix meat with onion juice marinade,
cover with plastic wrap and marinate 1 hour at room temperature.
3. When ready to cook meat, season with salt and pepper and thread
onto skewers. Grill until done. Brush with melted butter. Serve with
chelo (another recipe) and any or all of the garnishes.
Makes about 4 to 6 servings.
** Newsday, Queens, New York -- Dining & Food section -- 27 Sep 95 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
kitchen windows open because of the fumes). Push puree through fine
strainer. Grind saffron to powder in mortar, or on plate using back of
spoon, and dissolve in onion juice.
2. Clean meat and trim excess fat. Mix meat with onion juice marinade,
cover with plastic wrap and marinate 1 hour at room temperature.
3. When ready to cook meat, season with salt and pepper and thread
onto skewers. Grill until done. Brush with melted butter. Serve with
chelo (another recipe) and any or all of the garnishes.
Makes about 4 to 6 servings.
** Newsday, Queens, New York -- Dining & Food section -- 27 Sep 95 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp