Kabab Bakhtiary; Mixture of Two Different Types of Kebabs
Kabab Bakhtiary; Mixture of Two Different Types of Kebabs
Kabab Bakhtiary; Mixture of Two Different Types of Kebabs
Kabab Bakhtiary is one of the popular kebabs of Iran. We can say that this food is a mixture of Jujeh and Kabab Chenge. For cooking Kabab Bakhtiary, you need lamb and chicken fillet.
Ingredients
Lamb fillet (400 grams)
Chicken fillet (400 grams)
An onion
Yogurt (8 tablespoons)
Liquid oil (8 tablespoons)
Saffron powder (1 tablespoon)
Butter (50 grams)
Pepper powder
Salt
How to Cook?
First, cut chicken fillets as you cut them for kebab, like below picture. Do this step for lamb fillet as well.
Chop the onions. Mix fillets and onions in a basin and then add saffron with pepper powder, yogurt, oil and salt.
Mix them with your hands completely. Cover the basin with cellophane and put it in refrigerator for 3 hours. After 3 hours, remove the cover of basin and spit the fillets every other one.
Put skewers on barbecue for cooking. Change the position of them during the time and fan them constantly. You can also spit tomatoes for this food and cook them on barbecue. When your food is cooked, you can eat it with bread and cooked rice.
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