Chelo Kebab Recipe
Love juicy kebabs with fluffy rice? This Chelo Kebab Recipe is your new go-to! Iranian Chelo Kebab brings smoky meat and saffron rice together in one tasty plate.
Ingredients
- 1 lb ground lamb or beef lean works best
- 1 large onion grated
- 2 garlic cloves minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp turmeric powder
- 1 tsp sumac optional for tang
- 2 tbsp fresh parsley chopped2 cups basmati rice
- 1 pinch saffron threads about 1/4 tsp
- 2 tbsp butter or ghee
- 1 tsp salt
- 4 cups water4 grilled tomatoes halved
- Fresh parsley sprigs
- Butter pats 1 tsp per serving
Instructions
Marinate the Meat
- Mix ground meat, grated onion, garlic, salt, pepper, turmeric, sumac and parsley in a bowl. Knead well for 5 minutes until sticky. Cover and chill for 15 minutes. This makes juicy kebabs.
Soak the Rice
- Rinse basmati rice under cold water until clear. Soak in salted water for 15 minutes. Drain well. This step keeps rice fluffy and separate. Perfect for our Chelo Kebab Recipe.
Prepare Saffron
- Crush saffron threads in a mortar. Add 2 tbsp hot water. Let steep for 10 minutes. It turns golden. This magic color and flavor make Chelo special.
Shape the Kebabs
- Divide meat into 12 portions. Mold each around a skewer into a long sausage shape. Press firmly. Wipe off excess onion bits. They grill better this way.
Parboil the Rice
- Boil 4 cups water with salt. Add soaked rice. Cook 5-7 minutes until half-done (still firm). Drain in colander. Rinse with cold water to stop cooking.
Steam the Rice
- Melt 1 tbsp butter in pot. Layer rice in pot. Drizzle saffron water over top. Add 1 tbsp more butter on surface. Cover tight. Steam on low for 20 minutes. Fluffy Chelo ready!
Grill the Tomatoes
- Heat grill to medium-high. Brush tomato halves with oil. Grill 3-4 minutes per side until charred. Set aside. They add sweet smokiness to your plate.
Grill the Kebabs
- Oil the grill grates. Place skewers on hot grill. Cook 4-5 minutes per side. Turn often for even char. Kebabs are done when browned outside and juicy inside. Rest 2 minutes.
Plate It Up
- Fluff rice with fork. Mound on plate. Top with pat of butter. Add 3 kebabs per plate. Place grilled tomatoes beside. Garnish with parsley. Dig in!
Notes
- Use ground lamb for richer taste; beef for leaner option.
- Soak wooden skewers 30 minutes to avoid burning.
- No grill? Broil in oven 6 inches from heat for 10 minutes, flipping once.
- Variation: Add cumin (1/2 tsp) to meat for smoky twist.
- Make it chicken: Swap beef for ground chicken, marinate longer (1 hour).
- Vegan swap: Use grilled eggplant slices instead of meat.
- Double saffron for extra aroma—don't overdo!
- Rest kebabs 5 minutes post-grill for juicier bite.