Hello dear friends, how do you make sour kebabs that I make my own way? How do you make them?
ingredients:
- Chicken fillet: 1 gram
- Pomegranate paste: half a glass
- Ground walnuts: half a glass
- Olive oil: a quarter of a glass
- Chopped onion: 1 pc
- Salt, turmeric and pepper as needed
First, add a little turmeric, salt and pepper to the chicken fillets, and pour in the mixture of pomegranate paste and ground walnut kernels, and stir until the ingredients are absorbed by the fillets. Stir and refrigerate for 2 hours, then remove the onions, add the olive oil and stir a little and refrigerate again for another hour.
finally, skewer as desired and fry both sides in oil over low heat. . To prepare the sauce, pour the ingredients contained in the chicken into a bowl, add half a glass of water, and leave it on a low flame until it thickens a little and settles. And serve with sour kebab.
Instead of chicken fillet, you can use chicken breast in such a way that first you put the boneless chicken breast in the freezer bag and beat it lightly on a meat board with a steak or (meat grinder) so that it is not crushed. Cut the knife lengthwise.
Added: Sour kebab is served with saffron pilaf, but custom was served with bean pilaf
Enjoy your meal
- Half a kilo of mutton or chicken
- 1 large onion
- Pomegranate paste 2 ounces
- Ground walnuts 1/2 cup
- Chouchaq (aromatic vegetable of Gilan): 2 ounces
- Garlic: 1 clove
- Salt and pepper: as needed
We taste the meat with onion and garlic the night before and put it in the refrigerator. Two to three hours before cooking, walnuts, paste, which I poured a combination of plums and pomegranates, add vegetables, salt and pepper and let the meat rest, and then it is ready to skewer.
We can cook it on charcoal as well as in a pan.
1. To cook in a pan, add a spoonful of oil and half a glass of water, and after complete cooking, add a little butter. Check every quarter. If the meat is not cooked, we can add water again.
2. For vegetables, we can use cloves fresh or dried. If unavailable, we use parsley and a little mint.
3. The taste of the paste depends on your taste. Use sour paste or smoothie. I used a combination of pomegranate paste and plum paste because I use very sour pomegranate paste and I wanted the kebab not to be so sour.
3. For cooking on charcoal, it is better that the distance from the heat is greater so that the kebab ingredients do not burn before cooking.
https://www.gilan-food.ir/%da%a9%d8%a8%d8%a7%d8%a8-%d8%aa%d8%b1%d8%b4-%da%af%db%8c%d9%84%d8%a7%d9%86/
https://en.wikipedia.org/wiki/Kabab_torsh
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