Best 3 Kebab Iroog Recipes
**Kebab Irooni: A Journey Through Iranian Cuisine**
Kebab Irooni, a crown jewel of Iranian cuisine, captivates taste buds with its succulent flavors and aromatic spices. This traditional dish, deeply rooted in Persian culinary history, is a symphony of minced lamb, beef, or chicken, artfully seasoned and skewered, then grilled to perfection. Embark on a culinary adventure as we explore the tantalizing variations of Kebab Irooni, each with its unique blend of herbs, spices, and cooking techniques. From the succulent Kebab Koobideh, where finely ground meat is mixed with onions and spices, to the aromatic Kebab Barg, featuring tenderloin marinated in yogurt and saffron, these delectable skewers promise an explosion of flavors. Discover the secrets behind the mouthwatering Kebab Torsh, where meat is marinated in a tangy combination of pomegranate paste, walnuts, and herbs, and the savory Kebab Chenjeh, where chunks of lamb are grilled over hot coals. Prepare to be mesmerized by the artistry of Kebab Sultani, a majestic platter combining Kebab Barg and Koobideh, served alongside grilled tomatoes and aromatic rice. Kebab Irooni offers a culinary journey through Iran's rich heritage, promising an unforgettable dining experience.
KEBAB IROOG
In most Middle Eastern countries, kebabs are barbecued, but traditional Iraqi kebabs are made into patties and fried. The author of this recipe has tried them both fried and cooked in an oven, and prefers them baked. It also has an egg, which isn't traditional. Recipe found in Toronto Star website
Provided by Dreamer in Ontario
Categories Lamb/Sheep
Time 1h15m
Yield 20-25 patties
Number Of Ingredients 12
Steps:
- Place all ingredients in food processor and process 1 to 2 minutes until dough-like consistency.
- Form into patties about 1/2-inch thick.
- Place patties in greased baking sheet. (If mixture is too soft, spoon on to sheet with large spoon or by heaping tablespoons, then form into patties.) Bake in preheated 350F oven 1 hour or until tops turn golden brown.**Alternatively, may be pan fried or barbecued**.
THE BEST SHISH KEBABS
This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 skewers
Number Of Ingredients 15
Steps:
- Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
- Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
- Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
- Prepare a grill for medium-high heat.
- Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
- Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
- Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.
KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)
Kabob koobideh is made with ground lamb or beef or a combination of the two. This is one of the most delicious kabob recipes I have ever found. The kabobs are usually grilled over hot coals or any BBQ.
Provided by Nick Perry
Categories World Cuisine Recipes Middle Eastern Persian
Time 1h25m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 3.5 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 494.2 mg, Sugar 1.3 g
Tips for Making Kebab Iroog
- Use high-quality meat. The quality of the meat will greatly affect the flavor of the kebab. Look for meat that is fresh, lean, and has a good amount of marbling.
- Marinate the meat. Marinating the meat will help to tenderize it and infuse it with flavor. There are many different marinades that you can use, so experiment to find one that you like.
- Cook the meat over high heat. This will help to create a nice char on the outside of the meat while keeping the inside juicy.
- Don't overcook the meat. Kebab iroog is best when it is cooked medium-rare to medium. Overcooking will make the meat dry and tough.
- Serve the kebab iroog with your favorite dipping sauce. There are many different dipping sauces that you can use, so experiment to find one that you like.
Conclusion
Kebab iroog is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover meat, and it can also be made with fresh meat. If you are looking for a new and exciting dish to try, kebab iroog is a great option.
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