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Writer's pictureHappy Hungry Hijabi

Iranian Chullo Kebabs

We eat Iranian Chullo Kebabs a few times a month in my house. I make a huge batch of these every few months and they taste just authentic. Just like the Chullo kebabs from Iran. My husband was actually the one to recommend that I share this recipe with you all.  He believes that when something tastes really good, everyone should be able to eat it at home too. And if I can share this recipe with you all then I am happy too. 


My recommendation is to keep these kebabs juicy and yummy, you need a ration of 5:1, meat to fat. The fat should not be a soft fat, you need the nephron fat for these kebabs. It’s a stiffer fat from around the kidneys. This fat will keep the kebabs in place and they won’t fall off the skewers while you grill them.

I make a huge batch of these every 2-3 months, then I will freeze them and use them as needed. They can be reheated and they taste just as amazing as when you first grilled them on the bbq. Freeze a batch of these for up to 3 months.



Chullo Kebabs


Preparation Time 20 minutes 

Marinate Time 2 hours 

Cook Time 20 minutes 

Yields 2 dozen hullo kebabs 


Ingredients 


2 kg beef mince 

400 grams of nephron fat 

2 onions- pureed 

1/4 cup roasted chickpeas- ground to a powder 

2 teaspoons turmeric 

3-4 teaspoons salt 

3-4 teaspoons chilli flakes

2 teaspoons chilli powder 

3-4 teaspoons black pepper 

2 eggs 

4-8 tomatoes- whole 

A pinch of saffron 

2 cups rice- boiled and drained 


To serve 


Butter 

Onion- cubed 



Chullo Kebabs




Instructions 


  1. Grind the beef mince and nephron fat together. Make sure the fat that you use is the nephron fat and not a softer fat. A softer fat will make the kebabs fall off the skewers. The nephron fat combined with the chilling time will help them stay on the skewers. 

  2. Strain the pureed onions. Keep the pulp and discard the onion water. 

  3. Add the onions, roasted chickpea powder, turmeric, salt, chilli flakes, chilli powder, black pepper and eggs to the meat. Mix it all in until well combined. 

  4. Chill the meat in the fridge for 2 hours. 

  5. Use flat and wide rectangular skewers to make the kebabs. Form kebabs that are thin and well spread out over the skewers. Create indents in the meat to help them stick to the skewers. This helps create texture and wider surface area. This also has an aesthetic purpose. It looks just like the authentic chullo kebabs. Watch the video for a full in-depth tutorial on how to form these chullo kebabs. 

  6. Grill the kebabs on the BBQ for around 5-6 minutes until cooked through. To remove the kebabs from the skewers, pull the kebab back slightly and this helps release the kebab from the front that will most likely be stuck to the skewer. Once it loosens then slide the kebab off the skewer. Keep the kebabs in a food warmer until ready to serve. 

  7. Grill the tomatoes on an open flame until charred and the skin is blistered. 

  8. For the rice: combine the saffron and 3 tablespoons of boiling water together in a bowl. Mix well and set aside for 10 minutes. 

  9. Remove 1/2 a cup of the boiled rice. Add the saffron water and mix it in. Place the saffron rice over the remainder of the boiled rice. 

  10. Assemble the plate: Begin with a bed of rice, top with 2 kebabs, 2 grilled tomatoes, cubed onion and then finally top the rice with some butter. 

  11. Freeze any leftover kebabs in an airtight container for up to 3 months. 


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