Persian’s love kabob! Who wouldn’t though? Marinated pieces of meat are slowly cooked to come out juicy and full of flavor! The word Sheesh means six referring to the number of meat on the skewers. Traditionally, most middle eastern countries uses lamb to make kabobs however, in Iranian culture there are three different types of kabob made with ground beef, called kabob koobideh, beef tenderloin, called kabob e barg, or with chicken, called jujeh kabob.
All of the different types of kabob are filled with flavor and are easy to make, personally my favorite is the kabob e barg and Jujeh kabob. They are filled with flavor and are a healthy option. The ground beef kabob or the kabob koobideh is made with high fat beef because as it grills, if low fat beef is used it loses flavor and dry s out. However, I have learned a way to make beef kabob in a healthier way! Below, check out two of my favorite recipes for quick and easy kabob!
Kabob e Baarg-
- 2 pounds beef tenderloin
- 1 onion
- 1 tablespoon LoSalt
- 1 pinch black pepper
- 1/8 cup fresh squeeze lemon or lime juice
- 1/8 cup baking soda
- 4 tablespoons olive oil
First, cut up beef tenderloin into into long thin strips, then grate the onion over the meat, add the lemon juice, olive oil, salt and pepper and finally the baking soda and mix all the ingredients together. Leave it in the fridge to marinade for 3-4 hours. Personally, I like to do this the night before so it is juicy for the next day when ready to cook! Next, Place the meat on skewers and grill occasionally brushing the marinade onto the meat as it cooks. If you would like to grill some tomatoes to go with this you can do this at the same time! Enjoy!
Persian Turkey Koobideh Kabob
- 2 pounds of 93% lean ground turkey
- 1 small onion, grated
- 2 cloves garlic, minced
- 1/4 cup parsley, chopped
- 1/4 tsp paprika
- 1/4 tsp salt and pepper
- 1/4 tsp coriander
- 1/4 tsp turmeric
In a large bowl combine the ground turkey, onion, **garlic, **parsley, salt, pepper, coriander, turmeric, and paprika and mix together with your hands until evenly blended. Next, divide into 1/4 cup portions and roll over wooden or metal skewers into oval shaped pieces. Place on a cookie sheet and refrigerate for 30 minutes to an hour. I like to soak my wooden skewers for 30 minutes in water as well so that they slide off easier when removing. Next, grill these delicious bites us for 10-15 minutes and serve with cucumber yogurt dip and pita! Enjoy!
**One thing I learned is how amazing Garlic is for you! Filled with anti cancer benefits and so much vitamin C it is one of the best foods we can eat! However, if you are like me and HATE the smell of garlic breath use it with parsley as it cancels out the taste! For more information on the benefits of garlic check out: http://www.environmentalgraffiti.com/food-and-drink/news-stink-garlic
Traditionally, Persian kabob is served with deliciously juicy fried tomatoes, saffron basmati rice, and of coarse mast e khiar or cucumber yogurt. Since we already know how bad basmati rice is I like to replace my rice with whole grain pita bread. Containing less than 130 calories- they are a much healthier alternative to basmati rice.
If you would like to see more alternatives for low calorie and low carb bread please check out: http://www.livestrong.com/article/444982-alternatives-for-low-calorie-and-low-carb-bread/