Advieh Kabab

Name: Advieh Kabab
Prep time: 15 min
Cook time: 20 min
Total time: 12 h 35 min
Yield: 4 serving
Ingredients: 1 - 1.2 kg cubed lamb or beef; 1 large brown onion; 3 cloves garlic; 2 tbsp olive oil; Juice of 1 lime; 1 tbsp Greek yoghurt; 1/8 tsp ground saffron; 2 tbsp advieh; 1/2 tsp Turmeric; 1 tbsp chilli sauce; salt and pepper; 2 tbsp butter

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Prep Time
15 mins
Cook Time
15 mins
(Marinating Time)
12 hrs
Total Time
12 hrs 35 mins
Servings
4
Course
Main Course
Cuisine
Middle Eastern, Persian, Iranian

Advieh Kabab

Travis Ward

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Grilled Beef Kebabs with Persian Spices

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Ingredients

Servings

1 - 1.2 kg cubed lamb or beef (I've used beef rump steak)

Marinade

1 large brown onion
3 cloves garlic
2 tbsp olive oil
Juice of 1 lime
1 tbsp Greek yoghurt
1/8 tsp ground saffron (bloomed in 50 ml of water)
2 tbsp advieh
1/2 tsp Turmeric
1 tbsp chilli sauce ( I use habanero)
salt and pepper (to taste)

To baste while cooking

2 tbsp butter (melted)

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Instructions

Place the beef (or any other cubed meat you fancy) into a large bowl or tupperware box.
Place all the ingredients for the marinade in a blender and blitz until all the onion and garlic is blended. Pour over the meat and rub in until evenly coated. Cover and place in the fridge to marinate for a minimum of 12 hrs.
Remove the meat from the fridge about 30 mins before cooking to bring to room temperature.
Divide the meat on to about 4 skewers and cook on your BBQ or under your grill (on the highest setting). Baste with the melted butter, turning the skewers until the meat is a little charred. It takes roughly 15 to 25 minutes on a bbq (depending on how hot your bbq is).
For serving inspiration either serve alongside rice and grilled tomatoes or with flatbreads; lettuce; chopped tomatoes with Thai basil; chopped onion and parsley; pickled chillies; bbq/grilled peppers; Greek yoghurt mixed with dried mint, Aleppo pepper, garlic and a little sea salt; chips; and bbq corn with a butter, chilli and chive drizzle.