Different cultures have developed their particular cuisine and have made a name. Pasta from Italy, spicy foods from India, and kabob from Iran.
Kabobs quickly became popular among Persians after entrance into the country. First, it was a luxury for the royal family and the affluent due to the high price of the meat. But, later, the middle class was able to enjoy this delicious food. The popularity of meat among people flourished Persian kabob in the world.
Mix Kabob is chicken breast and beef tenderloin marinated and cooked over an open fire. Mix kabob is often called a two-colored kabob in Iran. Due to amazing appearance, it is served on exceptional occasions. Those who have tried it talk about the fantastic mixture taste of chicken and beef in the mouth.
Mix Kabob Ingredients
- Chicken breast
- Beef tenderloin
- Infused saffron
- Salt, pepper
- Cinnamon, cardamom (optional)
Mix Kabob Recipe
- First, grind the beef and chicken in the meat grinder twice. Grate one onion; dry its water and mix it with the ground meat and chicken.
- Then add salt, pepper, cinnamon, cardamon, and infused saffron.
- Knead the mixture thoroughly several times. The longer you knead, the better taste you will get.
- Cover the bowl and put it in the fridge for one hour.
- Wear clear plastic gloves to avoid sticking meat to your hand. Take the meat in your hand. Cover half of the skewer with grated beef and the other half with grated chicken. Knead the meat slowly and gently on a skewer to form up well.
- You could place the meat on a skewer to your taste.
- When the skewers are ready, put them in the fridge for another hour.
- Put the skewers on heat or open fire. Turn them regularly; let them cook slowly. Before putting them on fire, you could add salt, pepper, or lemon to make them taste better.
- When prepared, you could pour some melted butter over them to taste tender.
Persian Mix kabob is often served with rice or bread.