Category: Grills – Kebab

  • Lamb Mince Kebab – Koobideh Kebab

    Lamb Mince Kebab – Koobideh Kebab

    This must be the most common and well known Persian kebab recipe. The trick is keeping the mince on the stick.

    Koobideh Kebab

    A delicious grilled kebab, everyones favourite.
    5 from 1 vote
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    Prep Time 1 hour
    Cook Time 30 minutes
    Course Main Course
    Cuisine Persian
    Servings 12 skewers
    Calories 243 kcal

    Ingredients
      

    • 1 kg lamb mince
    • 2 white onion
    • 2 tsp salt
    • 1 tsp pepper

    Instructions
     

    • finely chop the onion
    • add the onion, lamb mince and salt and pepper to a large mixing bowl
    • With your hands, mix the kebab mixture together
    • leave to sit in the fridge for about an hour
    • place a small amount of the mixture in your hand and wrap around a flat kebab stick, wetting your hand if needed.
    • add more mixture to cover the kebeb skewer
    • continue with more skewers until all the mixture is used
    • preheat your bbq
    • place the skewers over the hot coals and turn when the meat is starting to brown

    Nutrition

    Calories: 243kcalCarbohydrates: 2gProtein: 14gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 61mgSodium: 438mgPotassium: 214mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 19mgIron: 1mg
    Keyword mince
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  • Fried Fish – Mahi

    Fried Fish – Mahi

    Sabzi Polo Mahi is a very traditional meal served on the Persian New Year (Naw Ruz). This fried fish traditionally accompanies the sabzi polo. But that doesn’t mean that you need to only have it at Naw Ruz

    fried fish with saffron

    Fried Fish – Mahi

    Sabzi Polo Mahi is a very traditional meal served on the Persian New Year. This fried fish traditionally accompanies the sabzi polo.
    5 from 1 vote
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    Prep Time 15 minutes
    Cook Time 30 minutes
    Course Main Course
    Cuisine Persian
    Servings 6 servings
    Calories 284 kcal

    Ingredients
      

    • 1 kg hoki fish fillets
    • 1 cup flour
    • 1 tbsp turmeric
    • 1 tbsp salt and pepper
    • 2 tbsp ghee (for frying)

    Instructions
     

    • Cut the Hoki fish fillets into serving sized pieces.
    • Pat over with paper towels to ensure they are dry.
    • Mix the flour, salt and pepper and the turmeric together until well mixed.
    • Heat the Ghee in a large non-stick frying pan until fairly hot.
    • Coat the fish fillets in the flour and cook in gently pace in the hot ghee.
    • When the fish is golden in colour, then turn over to cook the other side.
    • Turn the temperature down and continue to fry until the fish is fully cooked.

    Notes

    Any type of white fish fillets can be used for this recipe. I prefer to use the frozen Hoki fillets as these can be readily available in the freezer.

    Nutrition

    Calories: 284kcalCarbohydrates: 17gProtein: 36gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 96mgSodium: 1250mgPotassium: 555mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 23mgIron: 2mg
    Keyword fish
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  • Grilled Chicken

    Grilled Chicken

    Yumm. Who doesn’t love grilled chicken. Served with a salad, on a sandwich or wrapped in flat pitta bread. It just tastes good.

    Marinating the Chicken

    Just add all the ingredients to a food processor or a Nutri-Bullet. The oil will emulsify with the herbs and garlic and look quite green.

    marinated chicken

    Make sure you score the chicken pieces in different places. This has 2 purposes. Firstly to make sure that the marinade penetrates the chicken evenly, and secondly, the chicken pieces are more evenly cooked. Try to leave the chicken marinating for at least 30 minutes, but a couple of hours is optimum.

    Grilled Chicken
    Grilled Chicken

    The best way to server this grilled chicken is with lettuce, tomato and cucumber on flat bread. Some Yoghurt and Cucumber gives it the finishing touches.

    BBQ Grilled Chicken

    Grilled Chicken

    A healthy grilled chicken with the delicate flavours of Basil and Garlic. We cook this grilled chicken on the Webber BBQ, making it a very quick and easy meal without having to light the charcoal used for the traditional Persian BBQ.
    5 from 1 vote
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    Prep Time 30 minutes
    Cook Time 15 minutes
    Marinating Time 2 hours
    Total Time 2 hours 45 minutes
    Course Main Course
    Cuisine Persian
    Servings 4 Servings
    Calories 670 kcal

    Equipment

    • 1 Webber BBQ

    Ingredients
      

    • 1 kg Chicken thigh fillet
    • 1/4 cup olive oil
    • 1 cup fresh basil leaves
    • 2 tsp crushed garlic
    • 1 tsp salt

    Instructions
     

    • In the bowl of a food processor place all the ingredients except the chicken. Process until well combined
    • To prepare the chicken fillets, slice through the thick sections and score the surface to enable the marinade to penetrate the flesh.
    • Preheat the grill BBQ to a high heat.
    • Turn down the heat and place the chicken fillets on the hot grill. Close the lid of the BBQ for about 5 minutes.
    • Turn the chicken and cook for a further 5 – 10 minutes until cooked to you liking.
    • Serve with flat bread and salad.

    Notes

    For interesting alternative, try this with different herbs – sabzi – like coriander with a touch of chilli, or garlic chives – tare.

    Nutrition

    Calories: 670kcalCarbohydrates: 1gProtein: 41gFat: 55gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 245mgSodium: 775mgPotassium: 536mgFiber: 1gSugar: 1gVitamin A: 512IUVitamin C: 2mgCalcium: 34mgIron: 2mg
    Keyword Chicken
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  • Mixed Grilled Vegetables

    Mixed Grilled Vegetables

    Grilled vegetables make an excellent accompaniment or vegetarian substitution for Persian Kebab. Again we have used our gas Webber making this a quick and easy meal.

    Mixed Grilled Vegetables

    Grilled vegetables make an excellent accompaniment or vegetarian substitution for Persian Kebab. Again we have used our gas Webber making this a quick and easy meal.
    5 from 1 vote
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    Prep Time 1 hour
    Cook Time 15 minutes
    Course Main Course, Side Dish
    Cuisine Persian
    Servings 4 people
    Calories 328 kcal

    Equipment

    • 1 BBQ

    Ingredients
      

    • 1 large eggplant
    • 16 button mushrooms
    • 2 red capsicum
    • 2 zucchini
    • 1 bunch shallots
    • 1/2 cup olive oil
    • 2 tsp crushed garlic
    • 1 tsp salt and pepper
    • 1 lemon, juiced

    Instructions
     

    • Peal and slice the eggplant lengthwise.
    • Slice the zucchini lengthwise.
    • Half the mushrooms.
    • Cut the excess green tops of the shallots.
    • Quarter the capsicum and remove the seeds.
    • In a large bowl combine all remaining ingredients and whisk to mix well.
    • Stir the vegetables through the marinade and leave to marinade for a minimum of 30 minutes.
    • Preheat the grill BBQ on high.
    • Turn down to a moderate to high heat and place the vegetables on the grill.
    • Cook covered for about 5-7 minutes. Turn and cook for a further 5-7 minutes until cooked to your liking.
    • Serve as an accompaniment to grilled meats or as a main course with humus, bread and salad.

    Nutrition

    Calories: 328kcalCarbohydrates: 19gProtein: 6gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 600mgPotassium: 950mgFiber: 7gSugar: 11gVitamin A: 2121IUVitamin C: 113mgCalcium: 45mgIron: 2mg
    Keyword grilled, vegetables
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    Grilled Vegetables
    Mixed Grilled Vegetables
    Mixed Grilled Vegetables
    Mixed Grilled Vegetables
    Mixed Grilled Vegetables
    Mixed Grilled Vegetables
    Mixed Grilled Vegetables
    Grilled Vegetables