Harry Cobean
Executive Chef
i saw steven raichlen cook a similar dish,"persian kebabs"on primal grill.i was chatting to an iranian friend of mine who has a couple of ethnic food shops & charcoal grill places,just up the road,in bolton & mentioned it to him.he gave me this recipe.
HARRY'S TIP:
save the pulp from the onions/garlic & use it in minced(ground)meat recipes...it gives a whack of flavour without introducing too much moisture.
i used a beautiful piece of welsh lamb neck fillet...as tender as fillet steak,loads of flavour & not that expensive.you could use just about any cut as the marinade tenderises the meat.works with beef,pork & skinless chicken thighs too!!
THE INGREDIENTS..for one.you won't need to adjust the marinade quantities much unless you are cooking a large amount of meat
a)10ozs(250-300grms)lamb cut into cubes
b)3 or 4 large onions peeled & chopped
c)3 or 4 garlic cloves peeled & chopped
d)chillies to taste sliced with seeds
e)2tsps salt...i used sea salt
f)ground black pepper....lots
g)large pinch of saffron or 1tsp turmeric
h)1tsp ground cumin
i)juice of one lemon
j)1tsp ground coriander
THE SAFFRON OR TURMERIC:
before starting on the rest of the prep crush the saffron threads & mix with the lemon juice.if using turmeric just mix with lemon juice
THE ONION WATER:
a)chuck the chopped/peeled onions & garlic in a food processor/blender & blitz til reduced to a fine pulp
b)tip the pulp into a fine sieve over a bowl & work the pulp with a spatula to extract as much of the onion/garlic juice as possible
THE METHOD:
a)put the meat,saffron or turmeric/lemon mix,onion/garlic water & all of the other ingredients in a bowl,mix well & add meat.cover & marinade in fridge for min 4 hrs ideally all day.or,chuck it all in a food bag,seal & massage contents then refrigerate.i prefer food bags as the marinade gets into contact with every part of the meat & it takes up less room in the fridge
b)heat your griddle/grill til smokin' hot & oil bars
c)remove meat from marinade.thread onto skewers.DISCARD MARINADE
d)cook meat....about 2 mins on each of the 4 sides of the cube.i like my lamb pink
e)ENJOY!
i ate it with a pita bread and simple salad drizzled with a yogurt/mint dressing
HARRY'S TIP:
save the pulp from the onions/garlic & use it in minced(ground)meat recipes...it gives a whack of flavour without introducing too much moisture.
i used a beautiful piece of welsh lamb neck fillet...as tender as fillet steak,loads of flavour & not that expensive.you could use just about any cut as the marinade tenderises the meat.works with beef,pork & skinless chicken thighs too!!
THE INGREDIENTS..for one.you won't need to adjust the marinade quantities much unless you are cooking a large amount of meat
a)10ozs(250-300grms)lamb cut into cubes
b)3 or 4 large onions peeled & chopped
c)3 or 4 garlic cloves peeled & chopped
d)chillies to taste sliced with seeds
e)2tsps salt...i used sea salt
f)ground black pepper....lots
g)large pinch of saffron or 1tsp turmeric
h)1tsp ground cumin
i)juice of one lemon
j)1tsp ground coriander
THE SAFFRON OR TURMERIC:
before starting on the rest of the prep crush the saffron threads & mix with the lemon juice.if using turmeric just mix with lemon juice
THE ONION WATER:
a)chuck the chopped/peeled onions & garlic in a food processor/blender & blitz til reduced to a fine pulp
b)tip the pulp into a fine sieve over a bowl & work the pulp with a spatula to extract as much of the onion/garlic juice as possible
THE METHOD:
a)put the meat,saffron or turmeric/lemon mix,onion/garlic water & all of the other ingredients in a bowl,mix well & add meat.cover & marinade in fridge for min 4 hrs ideally all day.or,chuck it all in a food bag,seal & massage contents then refrigerate.i prefer food bags as the marinade gets into contact with every part of the meat & it takes up less room in the fridge
b)heat your griddle/grill til smokin' hot & oil bars
c)remove meat from marinade.thread onto skewers.DISCARD MARINADE
d)cook meat....about 2 mins on each of the 4 sides of the cube.i like my lamb pink
e)ENJOY!
i ate it with a pita bread and simple salad drizzled with a yogurt/mint dressing
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