Persian Kebabs

Persian Kebabs Recipe - Delicious Lamb and Vegetable Skewers

Region / culture: Persia | Preparation time: 4-5 hours | Cooking time: 6-10 minutes | Servings: 4-6

Introduction

Persian kebabs are a popular dish in Middle Eastern cuisine, known for their flavorful marinade and tender meat. This recipe combines juicy lamb with a tangy marinade and fresh vegetables for a delicious and satisfying meal.

History

Kebabs have been a staple in Persian cuisine for centuries, with the tradition of grilling meat on skewers dating back to ancient times. The marinade used in this recipe is a classic combination of oil, lemon juice, garlic, and spices that has been passed down through generations.

Ingredients

2 lb (907 g) lamb, cut into 1 inch cubes
0.5 cup salad oil
0.25 cup lemon juice
2 cloves garlic, crushed
1 tsp salt
0.5 tsp fresh pepper
6 bay leaves
4 small tomatoes, halved
2 green peppers, cubed
2 small eggplants, cubed

How to prepare

Prepare the marinade by combining oil, lemon juice, garlic, salt, pepper, and bay leaves.
Marinate the meat cubes for 4 to 5 hours in the refrigerator.
Thread the meat, vegetables, and bay leaves onto skewers.
Brush the skewers with the marinade.
Broil for 3 minutes on each side, or barbecue for 5 minutes on each side.
Serve immediately.

Variations

Try using chicken or beef instead of lamb for a different flavor profile.
Add different vegetables such as mushrooms, zucchini, or onions to the skewers for added variety.

Cooking Tips & Tricks

Make sure to marinate the meat for at least 4 hours to allow the flavors to fully develop.

- Soak wooden skewers in water for at least 30 minutes before threading the meat and vegetables to prevent them from burning.

- Keep a close eye on the kebabs while cooking to prevent them from overcooking and becoming dry.

Serving Suggestions

Serve the kebabs with a side of fluffy basmati rice and a fresh salad for a complete meal.

Cooking Techniques

Broil the kebabs in the oven for a quick and easy cooking method.

- Grill the kebabs over charcoal for a smoky flavor.

Ingredient Substitutions

Use olive oil instead of salad oil for a healthier option.

- Substitute lime juice for lemon juice for a slightly different citrus flavor.

Make Ahead Tips

Marinate the meat the night before to save time on the day of cooking.

- Prepare the skewers in advance and store them in the refrigerator until ready to cook.

Presentation Ideas

Serve the kebabs on a bed of rice with a sprinkle of fresh herbs for a beautiful presentation. - Garnish with a squeeze of lemon juice and a drizzle of olive oil before serving.

Pairing Recommendations

Pair the kebabs with a glass of red wine or a refreshing cucumber mint cooler for a delicious meal.

Storage and Reheating Instructions

Store any leftover kebabs in an airtight container in the refrigerator for up to 3 days.

- Reheat the kebabs in the oven or on the grill until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

5g per serving

Fats

20g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is a good source of vitamin C, vitamin B6, iron, and potassium.

Alergens

This recipe contains garlic and may not be suitable for those with garlic allergies.

Summary

This dish is high in protein and healthy fats, making it a nutritious and satisfying meal option.

Summary

Persian kebabs are a delicious and flavorful dish that is perfect for a special occasion or a weeknight dinner. With a tangy marinade, tender meat, and fresh vegetables, this recipe is sure to become a new favorite in your household.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Persian Kebabs. It was many years ago, during one of my travels to the Middle East, that I stumbled upon a small, bustling market in Tehran. The aroma of spices and grilled meat filled the air, and I couldn't resist wandering through the stalls, taking in all the sights and sounds.

As I walked through the market, I came across a small food stand where an elderly woman was grilling skewers of meat over an open flame. The meat sizzled and crackled as it cooked, and the woman's hands moved with practiced ease as she turned the skewers and brushed them with a fragrant marinade.

I watched in awe as she worked, the tantalizing smell of the kebabs making my mouth water. I knew I had to taste them, so I approached the woman and asked if she would be willing to share her recipe with me. To my surprise, she smiled and nodded, motioning for me to sit down at a nearby table.

As we sat together, she began to tell me the story of how she had learned to make Persian Kebabs. She explained that the recipe had been passed down through generations of her family, each one adding their own twist to make it truly unique.

I listened intently as she described the ingredients and the process of making the kebabs. She spoke of the importance of using the freshest meat, marinating it in a mixture of yogurt, lemon juice, and spices, and grilling it over an open flame until it was tender and juicy.

After she had finished telling me the recipe, she handed me a small piece of kebab to taste. I closed my eyes as I savored the flavors, the tender meat melting in my mouth and the spices dancing on my tongue. It was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

Over the next few days, I spent hours in the woman's kitchen, watching as she prepared batch after batch of kebabs. I took notes, asked questions, and tried my hand at making them myself. With each attempt, I grew more confident in my skills, until finally, I was able to recreate the delicious flavors of the Persian Kebabs on my own.

Since that fateful day in the bustling market in Tehran, I have made Persian Kebabs countless times for my family and friends. Each time I cook them, I am transported back to that small food stand, watching the elderly woman work her magic over the open flame.

The recipe for Persian Kebabs has become a treasured part of my culinary repertoire, a reminder of the rich and vibrant culture of the Middle East. I am grateful to the woman who shared her recipe with me, and to all the people and places that have inspired me in my culinary journey.

As I sit here now, preparing a batch of Persian Kebabs for dinner, I can't help but smile as I remember that feeling of curiosity that overcame me all those years ago. It was that curiosity that led me to discover this incredible recipe, and I will always be grateful for the experience.