Kebab Soltani is a popular Persian dish that features two different types of kebab: Kabab Barg (filet mignon kebab) and Koobideh Kebab (ground beef kebab). It is a hearty and flavorful dish that is perfect for a special occasion or a weeknight meal. Try our Persian foods at Avishan restaurant.
How To make Kebab Soltani At Home?
Ingredients:
- For the Kabab Barg:
- 1 pound filet mignon, cut into 1-inch cubes
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon saffron threads, soaked in 1 tablespoon of warm water
- For the Koobideh Kebab:
- 1 pound ground beef (80/20)
- 1/2 cup chopped onion
- 1/4 cup chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
Instructions:
- To make the Kabab Barg, combine the steak, olive oil, lemon juice, salt, pepper, cumin, and saffron water in a bowl. Mix well to coat the steak. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight.
- To make the Koobideh Kebab, combine the ground beef, onion, parsley, salt, pepper, and cumin in a bowl. Mix well until the ingredients are combined. Form the ground beef mixture into 1-inch thick kebabs.
- Preheat the grill to medium-high heat. Brush the kebabs with olive oil. Grill the kebabs for 3-4 minutes per side, or until cooked through.
- Serve the kebabs with rice, grilled vegetables, and your favorite sauces.
Tips:
- For the best results, use high-quality meat for the kebabs.
- Marinate the Kabab Barg for at least 2 hours, or up to overnight, for the best flavor.
- Be careful not to overcook the kebabs, or they will become dry.
- Serve the kebabs immediately with your favorite sides.
Enjoy!
