Chelo Kebab Koobideh

5 from 2 votes

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National dish of Iran.The meal is simple, consisting of steamed, saffroned basmati or Persian rice and kabab.
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Served AsDinner, Lunch
CuisineBarbecue
Servings 2
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Ingredients
  

  • 600 GM MINCED MUTTON WITH FAT
  • 3 tablespoon ONION PASTE
  • 2 tablespoon Ginger garlic paste
  • Salt
  • 1 tablespoon DILUTED SAFFRON
  • 4 tablespoon OIL FOR BRUSHING
  • 1 tablespoon GARAM MASHALA POWDER
  • CHOPPED CORIANDER 1 BUNCH
  • 1 tablespoon CUMIN POWDER
  • 1 tablespoon Coriander powder
  • 2 tablespoon RED CHILLI POWDER
  • 2 SHALLOTS SOAKED IN VINIGAR
  • 1 ROASTED TOMATO
  • 1 ROASTED CHILLY
  • 1 PLATE SAFFRON PILAF WITH EXTRA BUTTER
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Instructions
 

  • 1ST MAKE A FINE PASTE OF MUTTON IN MIXER.
  • MARINATE THE MUTTON WITH CUMIN POWDER,CORIANDER POWDER,SALT,SAFFRON,GARAM MASHALA POWDER,ONION PASTE,CHOPPED CORIANDER,GINGER-GARLIC PASTE & KEEP ASIDE FOR 1HR.
  • NOW TAKE A FLAT SKEWER & TAKE A BIG PORTION OF MARINATED MUTTON PASTE IN HAND.COAT THE SKEWER WITH THE PASTE AS IT MUST BE LOOK LIKE FLAT KEBAB.
  • BRUSH OIL FROM TOP. PREHEAT OVEN @200 DEGREE FOR 10 MINS.
  • NOW COOK IT IN OVEN FOR 30 MINS. HEAT A CHARCOAL & KEEP IT ON A PLATE WITH KEBAB..ADD 1 SPOON BUTTER ONTO THIS CHARCOAL & COVER UP THE LEAD.
  • SERVE CHELO KEBAB KOOBIDEH WITH SAFFRON PILAF,ROASTED TOMATO,CHILLI & SHALLOT.

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5 from 2 votes
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