I came across the following picture
in wikipedia the entire serving was being called Chellow Kebab without separately naming the Kebab Variety.
I would like to know the name of the Kebab as displayed in the picture and the recipe to make it
What sort of kebab is used with Chellow Kebab
kebabskewers
Related Solutions
There is no way for us to give you absolute cooking times. There are too many variables, among them:
- How do you like your meat cooked?
- How hot is your fire?
- How far are the kabobs from the fire (since kabob cooking is essentially 100% radiation heating, distance is a huge factor)
- What is the size of your meat chunks?
- What is the starting temperature of your meat chunks?
You will note that the number of kabobs is not a factor.
Instead, you need to learn to check for when they are done to your liking. This will come from experience. Kabobs are generally too small to use a thermometer on; you would need a very high quality one like a Thermapen in order to get a reasonable reading.
All that said, it is likely that you want something on the order of 2-3 minutes per side, but there are far too many factors to make that a concrete recommendation.
You can start by cooking just one kabob, or even one chunk. When you think it looks good, try it. Of it is overcooked, do the next one for less time; undercooked, cook a little longer. After a couple, you will know about how long you will need for your particular set of circumstances.
Easy! You want fairly broad, flat skewers, which will prevent the meat from rotating around the axis, like these:
Quite appropriately, I've seen these referred to as "Persian-style" skewers. Not having a decent Middle Eastern grocery nearby, I instead use flattened bamboo skewers that I can find at my local Asian market, which look similar but smaller, like so:
As with any other wooden skewer, you'll want to soak these first so that they don't burn.
The main thing is that the skewers be significantly flat. Stainless steel versions like this which are quite thin look nice, but they don't grip any better than a round model does.
Alternatively, you can find double skewers which do pretty much the same thing, like these:
If, like me, you bought a massive pack of cheap, round bamboo skewers before you figured this out, you can approximate by using two of them running parallel. This is basically the same concept as the double skewer without them actually being connected. The only disadvantage here is that you can find up with twisting if you're not careful, and they're a bit more finicky to use.
It goes without saying that any of these options work very well with just about anything else that you care to skewer and toss on the grill.
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Best Answer
Chelo (or Chellow) kebab refers to the entire dish which consists of the kebabs (usually 2), rice, and usually grilled tomatoes. Sometimes other accompaniments are included as well.
The most common types of kebabs used for this dish are koobideh (ground beef) and barg (ground lamb). It is sometimes served with one of each. There are exceptions and, though not as common, other types of kebab may be used.
If you perform a Google search for Chelo kebab recipe you will get tons of results. Most of the recipes include both the rice and the kebab.