Chicken Chelo Kebab

It’s a national dish of Iran which is served with saffron rice and grilled tomatoes. The simplicity of Chelo kebab is its main lure. It’s a favorite of all beyond belief. Without further a due let’s start it.

It’s a national dish of Iran which is served with saffron rice and grilled tomatoes. The simplicity of Chelo kebab is its main lure.

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Chicken Chelo Kebab
Prep Time
1 hrs
Cook Time
45 mins
Total Time
1 hrs 45 mins
 

It’s a national dish of Iran which is served with saffron rice and grilled tomatoes. The simplicity of Chelo kebab is its main lure. It’s a favorite of all beyond belief. Without further a due let’s start it.

Course: Main Course, Meats, Party
Cuisine: Iranian
Servings: 3 people
Calories: 658 kcal
Ingredients
FOR CHELO KEBAB
  • 7 oz (200 g) Minced chicken
  • 1 medium Onion roughly chopped
  • 1 teaspoon Ginger chopped
  • 1 teaspoon Garlic chopped
  • 2 Cloves
  • 1 Green cardamoms
  • 1 Cinnamon sticks ½ inch size
  • 1 teaspoon Black peppercorns crushed
  • 1 Egg whites
  • 1 teaspoon Cilantro chopped
  • 2 slices of White sandwich bread
  • Salt to taste
  • Olive oil / white oil or butter for brushing
FOR RICE
  • 2 cups Steamed white rice
  • 2 teaspoon Butter
  • ¼ cup Fresh parsley chopped
  • 1 teaspoon Black pepper powder
  • Salt to taste
FOR GARNISHING
  • 4 medium Tomatoes
  • 4 Eggs
Instructions
FOR CHELO KEBAB
  1. In a grinder or food processor take all ingredients except oil and process them for a few minutes till all the ingredients are well combined that should look like dough.

  2. If you are using bamboo skewers don’t forget to soak in water for at least 30 minutes, before you start shaping the kebabs.

  3. Keep a bowl full of cold water to keep you palm wet.

  4. Take a ball of meat mixture in your yet hand and gently wrap it around the skewer.

  5. Lightly squeeze it into a long cylindrical shape.

  6. Then pinch the chicken into sections using your fingers like scissors.

  7. Brush the kebabs with butter or oil and grill each of them for a few minutes turning frequently.

  8. All surface of the kebabs should take dark brown color by the time you finish the cooking.

FOR RICE
  1. Melt butter in a non-stick pan over medium heat.

  2. Add steamed rice to it and season with salt and pepper powder.

  3. Now fry them well till each grain of rice is coated with butter.

  4. Add chopped parsley and mix them once again before you finish.

FOR GARNISHING
  1. Once you have finished grilling your kebabs, place the whole or halved tomatoes on the grilling plate.

  2. Drizzle few drops of oil and grill for 10 minutes.

  3. Now for eggs, melt butter in a non-stick pan and fry the eggs (sunny side up) one by one.

  4. SERVE

    Serve it with generous rice, the skewer of kebab, grilled tomatoes, and sunny side up eggs. One extra cube of butter on top of rice will make it sinfully tasty.

  5. OUR DINE TABE

    Chicken Chelo Kebab is the queen of kebab so it itself is a seldom dish. It’s so delicious that it knocks in our dream too.

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Nutrition Details

CategoryAmount
Calorie 658
Total Fat 25 g
Cholesterol 48 mg
Protein 16 g
Potassium 180 mg
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Article Categories:
Main Courses · Meats · Party Foods

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