Recipe: Yummy Iranian Pan Fried Ground Chicken Kebab

Baca Juga

Iranian Pan Fried Ground Chicken Kebab. Pan Chicken Kebab: Chicken Kebab is an Iranian dish that consists of grilled chunks of chicken which are sometimes with bone and other times without bone. This is one of the most common and popular dishes of Iran. It is common to marinate the chunks in minced onion, lemon juice and.

I don't think I ever tried Persian cuisine before, and now you gave me a reason to do Tahdig - The crispy crust is every Iranian's favorite! Thanks Lise! < Joojeh Kebab is a very popular dish in Iran. This kebab is usually served at parties such as wedding ceremonies. You can have Iranian Pan Fried Ground Chicken Kebab using 11 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Iranian Pan Fried Ground Chicken Kebab

1. It's 500 g of chicken mince (a mixture of chicken breast and thighs).
2. You need l of medium onion, finely grated.
3. You need 1 1/2 tbsp of bell pepper, finely chopped.
4. It's 2 tsp of salt.
5. It's 1 tsp of coriander seed powder.
6. You need 1/2 tsp of turmeric.
7. Prepare of Olive oil.
8. You need 1/2 tsp of pepper.
9. You need 1 tbsp of lemon juice.
10. It's of butter.
11. You need of tomatoes.

The most popular Tahchin among Iranians is made with shredded chicken, and the other kinds Kabab Koobideh Morgh is a kind of pan kebab made with a mixture of ground chicken. Hemant Oberoi makes kebabs with ground chicken, herbs, spices and cheese (cheddar stands in here for the Amul cheese he uses). He fries the round kebabs until crisp and golden brown and serves them on sugarcane skewers to add a little sweetness, although any kind of skewer will work. Enjoy these kebabs of ground chicken, herbs, spices, and cheese.

Iranian Pan Fried Ground Chicken Kebab instructions

1. Ingredients.
2. Onion gives good taste to our kebab. So, grate the onion and then transfer the grated onion into a clean kitchen towel or a muslin cloth and squeeze the moisture out. As onion juice will not let ingredients hold together. Place chicken mince, grated onion, chopped bell pepper, lemon juice, salt, pepper, turmeric and coriander seed powder in a bowl..
3. Use your hand and mix ingredients together well.Now we have a well mixed chicken mixture. Cover the mixture with a plastic and Place it in the fridge overnight, or for 2-3 hours to set. Heat the oil or melt the butter in a saucepan over medium heat. Place whole meat mixture on the middle of pan..
4. Press it down with your hand or with a spatula, flatten it, to cover the bottom of pan, as you see in the photos. Place the lid on and cook until you see the meat juice come out (this step will take about 10 minutes).Use a knife or spatula and cut it into wide strips or lengthwise..
5. Fry until golden brown. Then flip the chicken kebab slices over and allow to cook and fry other side too, without lid for another 10 minutes. At the same time, You can grill the tomatoes or cook them top of the stove, this is optional..
6. Serve the chicken kebab with rice,tomatoes, fresh herbs and season with sumac (optional). Also with two slices of bread make a chicken kebab for yourself and enjoy it..
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Serve on sugarcane skewers for a little sweetness, although any kind of skewer will work. Working in batches, fry the chicken balls over moderately high heat. Pan kebabs are very easy and quick to make since you do not need any skewering or grilling. The Recipeless Cook: Chicken Kabab Koobideh (Iranian Chicken Kebabs) Good. In this classic recipe, you will enjoy beautifully mashed green plantains, fried salami (we call it salchichón too), fried eggs.