A classic Iranian kebab cooked on long skewers. Ground beef kneaded with finely chopped onion is brushed with saffron butter and served with rice. Lightly charred outside and tender inside, it makes a hearty dinner.
In a large bowl, knead the ground beef, drained onion, salt and black pepper by hand for 8–10 minutes. The mixture should come together into one cohesive mass without separating into strands.
Cover the mixture and refrigerate it for 20 minutes. Chilling helps it hold together as you press it onto the skewers.
Wet your hands with cold water and press portions of the mixture in a thin, long layer onto wide, flat skewers.
Cook the skewers over glowing coals, turning them frequently. Caution: The internal temperature must reach 71°C / 160°F, and the ground beef should no longer be pink; cooking takes about 12–15 minutes.
Place the cooked kebabs over hot rice, drizzle with melted butter mixed with crushed saffron and serve.
Important: Wet your hands with cold water often as you press the mixture onto the skewers, or the ground beef may stick to your fingers and fall apart. Drain the onion well, or the kebab may slip off the skewer and fall into the fire as it cooks. Allergen: contains dairy (butter).
İlk 20 dakika üzerini örttüm, sonrasında açtım, böyle daha dengeli pişti. Un miktarını biraz azaltınca kıvam daha iyi oldu. Ocak ayarını orta-kısıkta tutunca yanma olmadı.
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