This recipe for cooking Kebab roulette with Iranian saffron pairs thin beef and chicken fillets in a rolled kebab seasoned with onion, lemon and saffron.
The name “roulette kebab” describes the rolled shape: chicken is layered over beef, the two are rolled together, and the roulades are grilled slowly. Keeping the pieces even is more important than making the roll elaborate.
Ingredients for Kebab roulette
- 150 g beef fillet
- 150 g chicken fillet
- 1 large onion
- 1 tablespoon lemon juice
- 2 tablespoons bloomed Iranian saffron
- Salt and black pepper, as needed
Choose pieces of beef and chicken that can be cut into broad strips. That makes them easier to flatten, layer and roll without leaving a thick center.
Prepare the saffron and onion marinade
Grate the onion into a bowl, then strain and keep the onion juice. Discard the dry pulp; using the juice gives the meat onion flavor without leaving small pieces that can scorch on the grill.
Combine the onion juice with the lemon juice, bloomed saffron, salt and black pepper. Cut both fillets into strips approximately 1.5 cm wide and 10 cm long, keeping the pieces as uniform as possible.
Add the beef and chicken to the marinade, turn each piece to coat it, then cover and refrigerate for two hours. Keep raw poultry and its marinade away from cooked food and serving utensils.
Flatten and layer the fillets
Remove the meat from the marinade and let the excess liquid drain away. Place a piece of beef between two sheets of food-safe film or baking paper and tap it gently with the flat side of a meat mallet until it is thin and even. Repeat with the chicken.
Lay one flattened chicken strip over a similar-size beef strip. If an edge extends far beyond the other layer, trim it or fold it inward so the roulette cooks evenly.
Roll and secure each roulette kebab
Starting at a short edge, roll the layered fillets into a compact spiral. Thread the roll onto a skewer so it cannot open during cooking. Make the remaining rolls in the same way, placing similar-size pieces on each skewer.
Do not pack the meat tightly against the next piece. A small gap allows heat to reach the sides and helps the chicken cook through without burning the beef.
Grill the kebabs over gentle heat
Prepare a charcoal grill or barbecue for steady medium-low heat. Place the skewers over the grill and turn them regularly so the outside browns without becoming dry.
Because each roll is thicker than a flat kebab, allow the center enough time to cook. Check the thickest roulette with an instant-read thermometer: the chicken layer should reach 74°C (165°F). If the outside colors too quickly, move the skewers to a cooler part of the grill and continue cooking.
Serve the saffron kebab
Rest the cooked kebabs for a few minutes, then slide them carefully from the skewers. Serve the Kebab roulette hot with rice, grilled tomatoes, fresh herbs or a simple salad.
The finished kebab should show a clear beef-and-chicken spiral when cut, with saffron and onion aroma throughout and no undercooked center.
Useful cooking checks
- Keep the strips even: thick and thin pieces on the same skewer will not finish together.
- Drain excess marinade: wet meat steams before it browns and can cause flare-ups.
- Use moderate heat: a rolled kebab needs more time than a thin strip of meat.
- Turn the skewers often: this cooks the layered sides more evenly.
- Check the center: color on the outside is not proof that the chicken is fully cooked.
