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You are here: Home / Gluten Free / Chelo Kebab

March 15, 2017 By Kaitlin 1 Comment

Chelo Kebab

Chelo Kebab or Chelow Kebab is a Persian dish made with steamed saffron rice and kebabs. This version parboils the rice which then browns in a large pan, covered with a cloth, and steams with a little bit of butter to deliver a crispy, golden crust.

Chelo Kebab

The lamb kebobs are marinated for hours to lock in flavor. The result is probably one of my favorite dishes I’ve made recently; it’s well worth the morning prep to have an amazing dinner!

Chelo Kebab

Ingredients:

Kebab:

  • 2 onions, very finely chopped (or pureed)
  • 2 garlic cloves, minced (or pureed)
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
  • 18 grape tomatoes
  • Cooking spray

Chelo:

  • 1 1/2 cups uncooked basmati rice
  • 6 cups water
  • 2 teaspoons salt
  • 3 tablespoons unsalted butter, melted and divided
  • 1 tablespoon olive oil
  • 1/4 teaspoon saffron threads, crushed
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 1 lemon, cut into 6 wedges

In the morning, add the onions, garlic, lemon juice, olive oil, salt and pepper in a large zip-top bag. Add the lamb and seal. Shake the bag a bit to evenly coat the lamb. Marinate in the fridge for at least 8 hours. (If you have the ability to turn the bag occasionally throughout the day, go for it.)

When ready to cook, add the rice to a fine sieve and rinse for 1-2 minutes with warm running water.

Drain. Bring 6 cups of water and 2 teaspoons salt to a boil in a large skillet over high heat. Add the rice and boil, uncovered for 5-7 minutes, stirring occasionally. (The rice will not be fully cooked)

Drain the rice through a sieve into a bowl, reserving both the rice and cooking liquid.

Rinse the rice with warm running water.

Combine 2 tablespoons of the reserved rice cooking liquid, 2 tablespoons melted butter, 1 tablespoon olive oil, and the crushed saffron in a nonstick skillet.

IMG_8043

Place over high heat and add 1/3 of the rice, stirring to coat. Spread evenly over the bottom of the pan.

IMG_8044

Add remaining rice, and do not stir, just spread evenly over the other rice.

IMG_8046

Drizzle with the remaining 1 tablespoon melted butter. Add a clean dish cloth over rice, and fold in to fit within the pan. Cover with a lid.

IMG_8047

Cook over high heat for 3-4 minutes.

Reduce the heat to low and cook for 20 minutes, or until the rice is both tender and crisp with a browned layer on the bottom of the pan.

IMG_8048

Remove the lid and towel and divide among 6 plates.

Preheat your grill to medium-high heat or preheat your broiler.

While waiting for the rice to cook, thread the lamb onto 6 (10 inch) metal skewers. Thread the tomatoes on to 2-3 (10 inch) metal skewers. Add the skewers to a grill rack or broiler pan coated with cooking spray.

Cook the tomatoes for 4-5 minutes and the lamb for 10-12 minutes or until desired degree of doneness, turning occasionally.

IMG_8042

Remove tomatoes from the skewers. Place a lamb skewer and 3 tomatoes on each plate.Chelo Kebab

Combine green onions, mint, and cilantro and sprinkle 1 tablespoon over each serving. Serve with lemon wedges.

Chelo Kebab

Isn’t this such a pretty dish?

Chelo Kebab

The texture of the rice is really nice, both crunchy and tender.

Chelo Kebab

The marinade for the lamb is so simple but so tasty!

Chelo Kebab

Be careful with the tomatoes; grilled whole tomatoes really hold in their heat so you might want to let them cool or cut into them to let some of that heat escape.

Chelo Kebab

Although the recipe does need some prep in the morning, it really pays off at night; you can have this absolutely delicious meal on the table in 40 minutes!

Chelo Kebab

 

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Chelo Kebab

Prep Time: 8 hours

Cook Time: 40 minutes

Yield: 6 servings

Chelo Kebab

Ingredients

    Kebab:
  • 2 onions, very finely chopped (or pureed)
  • 2 garlic cloves, minced (or pureed)
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
  • 18 grape tomatoes
  • Cooking spray
  • Chelo:
  • 1 1/2 cups uncooked basmati rice
  • 6 cups water
  • 2 teaspoons salt
  • 3 tablespoons unsalted butter, melted and divided
  • 1 tablespoon olive oil
  • 1/4 teaspoon saffron threads, crushed
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 1 lemon, cut into 6 wedges

Instructions

  1. In the morning, add the onions, garlic, lemon juice, olive oil, salt and pepper in a large zip-top bag. Add the lamb and seal. Shake the bag a bit to evenly coat the lamb. Marinate in the fridge for at least 8 hours. (If you have the ability to turn the bag occasionally throughout the day, go for it.)
  2. When ready to cook, add the rice to a fine sieve and rinse for 1-2 minutes with warm running water.
  3. Drain. Bring 6 cups of water and 2 teaspoons salt to a boil in a large skillet over high heat. Add the rice and boil, uncovered for 5-7 minutes, stirring occasionally. (The rice will not be fully cooked)
  4. Drain the rice through a sieve into a bowl, reserving both the rice and cooking liquid.
  5. Rinse the rice with warm running water.
  6. Combine 2 tablespoons of the reserved rice cooking liquid, 2 tablespoons melted butter, 1 tablespoon olive oil, and the crushed saffron in a nonstick skillet.
  7. Place over high heat and add 1/3 of the rice, stirring to coat. Spread evenly over the bottom of the pan.
  8. Add remaining rice, and do not stir, just spread evenly over the other rice.
  9. Drizzle with the remaining 1 tablespoon melted butter.
  10. Add a clean dish cloth over rice, and fold in to fit within the pan. Cover with a lid.
  11. Cook over high heat for 3-4 minutes.
  12. Reduce the heat to low and cook for 20 minutes, or until the rice is both tender and crisp with a browned layer on the bottom of the pan.
  13. Remove the lid and towel and divide among 6 plates.
  14. Preheat your grill to medium-high heat or preheat your broiler.
  15. While waiting for the rice to cook, thread the lamb onto 6 (10 inch) metal skewers. Thread the tomatoes on to 2-3 (10 inch) metal skewers. Add the skewers to a grill rack or broiler pan coated with cooking spray.
  16. Cook the tomatoes for 4-5 minutes and the lamb for 10-12 minutes or until desired degree of doneness, turning occasionally.
  17. Remove tomatoes from the skewers. Place a lamb skewer and 3 tomatoes on each plate.
  18. Combine green onions, mint, and cilantro and sprinkle 1 tablespoon over each serving. Serve with lemon wedges.
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Filed Under: Gluten Free, Lamb, Main Dish, Middle East, Nut Free, On the Grill Tagged With: Butter, Chelo, Chelo Kebab, Cilantro, Garlic, Gluten Free, Green Onions, I Can Cook That, Kebab, Lamb, Lemon Juice, Lemons, Mint, Onions, Persian, Recipe, Rice, Saffron, Tomatoes

Comments

  1. Mary France says

    March 29, 2017 at 9:04 pm

    This looks great! thanks for sharing everything is always so yummy!

    Reply

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