recipe for cooking Caucasian kebab with Iranian saffron

This delicious and fragrant food called Caucasian Kebab with Iranian Saffron is a delicious Iranian food that is cooked as follows. Follow the continuation of this cooking article in the cooking section of the rowhanisaffron site.

ingredients :

Beef fillet = 400 g
Chicken breast = 400 g
Yogurt = 100 grams
Olive oil = 4 tablespoons
Onions = 2 pcs
Sweet pepper = 4 pieces
Butter = 50 grams
Saffron mixed with hot water = 1 tablespoon
Salt and pepper = required amount

Instruction :

Step 1:
In the first step, chop your meat and chicken. They should be sized to cook meat and chicken at the same time, not so large that they are raw when grilling, and not so small that they burn and dry quickly. 2 * 2 squares are a good size.

Step 2:
Next we have to prepare the kebab sauce. In a large bowl, whisk together the olive oil and black pepper. Chop the onion and add to the ingredients. Then roll the pieces of meat and chicken in the sauce until all the pieces are dipped in the sauce.

Step 3:
Now it’s time to give the meat and chickens a break. Cover the bowl with nylon or a lid and let it stay in the fridge for at least 2 hours until the taste of the ingredients goes to the minced meat and chicken.

Last step:
After the desired time has passed, it is the turn of skewering Caucasian kebab meat and chicken. At this stage, chop the bell peppers and onions coarsely, then skewer a piece of meat and a piece of chicken, and then skewer a piece of bell peppers and onions, respectively, and repeat these steps several times until the skewers are full. Be.
Then place the Caucasian kebabs on the charcoal and grill. In the last and last step of grilling Caucasian kebabs, sprinkle some salt on them. To soften your Caucasian kebabs, when they are grilled, melt a mixture of butter and brew saffron on them so that the kebabs do not dry out.
You can also use the oven to make this delicious kebab. Preheat the oven to a high temperature and then place the skewers in it to cook.

tip:
– The longer your mixture stays in the refrigerator, the better your kebab will taste (between 4 to 5 hours is suitable)
– When grilling, make sure that a piece of mixed onion does not stick to the meat as it will cause burning and smoking.
Be sure to add salt in the last step. Otherwise, it will harden your meat.
– Using colored bell peppers makes your kebab look more beautiful.

recipe for cooking Caucasian kebab with Iranian saffron