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Title: Kebab Digi (Pan Kebabs)
Categories: Poultry Israel Jewish Persian
Yield: 1 Servings
| 2 | lb | Boneless chicken or turkey, cut into 2-" cubes |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Whole saffron, crushed W/ |
| 1/4 | ts | Sugar, dissolve IN |
| 1 | ts | Water, warm |
| 2 | tb | Lemon juice |
| 1 | md | (1/2 c) onions, grated, then squeezed out to make liquid for |
| VARIATIONS | ||
| BEEF | ||
| 2 | lb | Flank or sirloin steak |
| GROUND BEEF | ||
| 1 | lb | Ground beef |
| 1 | md | (1/2 c) onion, grated |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | ts | Ground cuminseed |
| 1/4 | ts | Baking soda |
Persian rice served w/meat kebabs is national dish & called chelo kebab. There are variations from one family to another but the kebabs are essentially lightly seasoned meats, marinated as long as convent, grilled over hot ashes of charcoal. The meats can be prepared in advance, refrigerated or not, & grilled for family or friends when wanted.
1. Mix everything together & marinate overnight. 2. The next day put 4 or 5 cubes of chicken on each of 10 skewers. Oil pan large enough so that skewers fit flat on bottom. Put in filled skewers, cover pan, & cook over low heat for 10 mins. This will partially cook chicken. 3. Remove skewers from pan & put them under a gas or electric broiler for 5 mins or more to ensure that chicken is cooked through. The skewers of chicken may also be grilled over charcoal. Serve warm w/Persian rice (see PERSIAN.049). Serves 6 w/other dishes.
VARIATIONS: BEEF: Cut steak into kebab strips 2-inches wide & 5-inches long. Score steak horizontally every inch along entire length. Soak in same marinade as chicken overnight. Fit 1 beef strip on each metal skewer & grill directly in a gas or electric broiler or over charcoal. GROUND BEEF: 1. Mix everything together & let sit for several hrs, overnight, or just a few mins. 2. The modern way would be to oil a shallow metal baking dish, put the kebab mixture into pan & flatten out to abt 3/4-inch thick. Then separate meat w/a spatula or knife into strips 1-inch wide and 5-inches long. Leave 1/2-inch space between ground meat strips. This is to simulate idea of meat being fitted on metal skewers (know as seekhs). Broil for abt 6 mins, turn over once. Serve warm w/rice. Makes 4 to 5 pan kebabs.
Recipe: "Sephardic Cooking" by Copeland Mark-600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India-C 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
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