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Kebab

Nov 292016
 
Lamb Chelo Kebab

Thinking about Persian food brings to mind the dazzling sabzi khordan, array of kebabs, magnificent naans & pilafs and also the saffron, pistachios, rose petals & rose water, preserved limes and barberries. I grew up in a house where Persian was just as common a language as Urdu, Kashmiri and English. Persian poetry couplets were interspersed into everyday talking and it was just a normal way of having a conversation. The Persian influence in Kashmir is not limited to arts, architecture and language. It also has been a huge influence on the food in the valley of Kashmir.

Lamb Chelo Kebab

This could very well become an interesting article on History and how food evolves. But that is a discussion for another day. Today I just want to dig into the  lamb chelo kebab I made for Progressive eats. The reason I chose the lamb chelo kebab is because we are doing a Middle Eastern/ Moroccan Menu for our Progressive Eats dinner this month and nothing makes me happier than a plate of Persian food.

Lamb Chelo Kebab

The best thing to eat from this plate of food is the rice. Glistening with melted butter, salted to perfection and cooked till all grains were separate. The magic is in the rice. The kebab is just incidental. Having said that, here are some tips to make sure your kebabs turn out moist and juicy and don’t fall off the skewers.

Tips for a Good Kebab made with ground meat:

  1. Use fresh meat, never frozen.
  2. Make sure to wash the meat before it is ground and never wash ground meat.
  3. When making skewers, Make sure the  thickness of the meat mixture  around the skewer is even.
  4. Never allow one side of the skewer to cook completely before turning, it will make the uncooked side fall from the skewer. So keep turning the skewers in the order you put them on the grill.
  5. For ground meat kebabs, you want to grill them in such a way that the meat doesn’t touch the surface of the grill. You can easily do this by placing two heavy metal rods on the surface of the grill for the top and the bottom of the skewers to rest on.
  6. It’s ideal to cook these on a coal grill  for maximum flavor.

Lamb Chelo Kebab

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re sharing a Middle Eastern/Moroccan Menu, and our event is hosted by Susan, who blogs at The Wimpy Vegetarian.  We have a full menu of ideas to tempt you into the kitchen and release your inner-Ottolenghi. If you’re looking for something new to try, check out these wonderfully creative dishes!

Progressive Eats Middle Eastern/Moroccan Menu

Cocktail

Appetizer

Main Dishes

Bread

Side Dish

Desserts

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Lamb Chelo Kebab

Lamb Chelo Kebab

Ingredients

    for Rice
  • 2 C White Long Grain Rice
  • Water to boil rice in
  • 1 tsp salt
  • 1/3 C Salted Butter (preferably European)
  • For Kebab
  • 2 medium onions ( about 400gms)
  • 1.5 pounds ground lamb
  • a pinch of saffron
  • Salt to taste
  • pepper to taste
  • Urfa chillies - ( optional) to taste
  • Turmeric - a pinch

Instructions

    Rice
  1. Rinse the rice until water runs clear. Soak covered with water for about 30 minutes. Drain.
  2. Bring a pot of water to a rolling boil, add the salt and add the rice.
  3. Cook until rice is almost done but not soft. Drain and rinse with tap water to sop further cooking.
  4. Add a little butter into a pot, pile up the rice into a cone shape on the butter. Make some holes with the back of your spatula and add butter into these holes. Cover and cook on diffused low heat for about 30 minutes.
  5. Kebab
  6. Make a puree out of the onions and strain out the juice.
  7. Take a tsp or two of the onion juice, add the saffron into it to dissolve.
  8. Take the pulp of onions and add to the ground lamb, add the saffron , salt, pepper, urfa chillies if using and turmeric.
  9. Mix and knead with your fingers until it all sticks together and does not fall apart when you pick it up in your hand.
  10. Take a handful of this mixture and place your metal skewer on it, then start spreading the meat on the middle section of the skewer by opening and closing your fingers to stick the mixture securely to the skewer.
  11. Leave a few inches from the top and bottom for grilling.
  12. Make sure the thickness of the meat mixture around the skewer is even.
  13. Place the kebabs on a baking tray with raised sides so that the skewers can rest on it without the meat touching the tray.
  14. Cook on a grill until done.
  15. I baked mine in a 550*F oven for about 3- 4 minutes each side.
  16. Serve with a Persian salad, some grilled tomatoes and the Chelo rice.
http://dev.spiceroots.com/lamb-chelo-kebab/

May 262015
 

Galouti Kebab

Kebabs or Kebobs have captured the imagination of the entire world. The taste of meat, marinated with herbs and/or spices and grilled on fire pits, ovens or in tandoors is not something one can forget easily. Add to that, the numerous ways kebabs are made – cut into cubes and skewered, minced and made into patties, cooked in a tandoor or on open fire, and in case of Doner Kebabs/ Shwarma, sliced meat is cooked on a rotating spit. 

Since the method of cooking is rather fast and over high heat, most kebabs have a prolonged marination with spices, natural acids and herbs to render a great tasting plate of delicious meat.
Galouti Kebab

But like everything else, food evolves. We adapt and learn and innovate. Kebabs also have come a long way from being meat based to being vegetables and fruit based as well. This kebab Fest with the Progressive Eats is a showcase of the love we all have for kebabs and things served with kebabs.

For this Progressive Eats dinner, I made the Galouti Kebabs.  And what’s more, I made them in the Creative – Culinary  Kitchen with Barb. It was a fun day cooking and shooting pics and eating. Barb made the Naans and she also let me use her Grandma’s rolling pin! Score! I have always wanted to roll some dough with that pin!
My first batch of kebabs I put into the pan got overcooked. I blame it on the chatting we were busy with while cooking. But do not fret, we ate those too. There wasn’t any kebab that was ill-treated by us. We did try and wait until the photos were done and then dived straight into dinner. Freshly made naan, melt in the mouth kebabs and a friend to share it with.

Galouti Kebab

Galouti means melt in the mouth. The use of green papaya paste to make the meat tender is an age old trick to make the Galouti kebabs. After being mixed with the papya the meat is infused with select herbs and spices,finely ground meat is shaped into patties and fried in pure ghee until they are browned. So that’s what I did.

progressive-eats-logo

Kebab Fest!

Kebabs
Bread
Side/Dip/Chutney
Drinks
Desserts

 

Galouti Kebab – Melt in the mouth Kebab

Galouti Kebab – Melt in the mouth Kebab

Ingredients

    For Kebabs
  • 1 pound ground lamb
  • 1 pound ground beef (or use just one kind of meat)
  • 2 Tbs ginger paste
  • 2 Tbs garlic paste
  • 2 Tbs raw papaya paste
  • 1/2 tsp cayenne
  • 1/2 tsp ground mace
  • 1/2 tsp ground green cardamoms
  • 4 Tbs roasted ground channa dal (dalia)
  • Salt to taste
  • To Fry
  • Ghee to shallow fry - about 4-6 Tbs
  • Serve With
  • All or any of these:-
  • Green Chutney
  • Sliced Tomatoes
  • Sliced Onions
  • Sliced Cucumbers
  • Sliced Radishes
  • Raita ( mix of yogurt, dried mint and cucumber)
  • And
  • Some Naan or Roti

Instructions

    Form the kebabs
  1. Mix both the meats and add all the other ingredients for the Kebabs in. ( The ghee is only for frying)
  2. Mix to combine and cover and let it chill in the refrigerator for at least 30 minutes.
  3. Divide into 25 equal portions and make flattened patties out of each portion.
  4. Cook the Kebabs
  5. Heat the ghee in a pan and shallow fry the kebabs until browned on both sides. Take care to turn the kebabs. They are really tender will fall apart if you try to flip them if they are not cooked.
  6. Cook for about 2-3 minutes on each side on medium heat, until browned and cooked through.
  7. Serve Hot, with any of suggested servings and do serve this with a naan or roti.
http://dev.spiceroots.com/galouti-kebab-melt-in-the-mouth-kebab/

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is a Kebab Fest and is hosted by Anshie Dhar who blogs at SpiceRoots. Join us and make something unique and delicious!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.