Kebabs with Saffron Butter. Yes, please.

I have been eating a little less meat than normal and more beans, vegetables and fruit. Maybe averaging about a pound of meat per week, including eggs. I make it in half pound portions, which I then supplement with a bunch of vegetables. I know, I know. This all sounds very clinical and boring.

But Persian ground meat and onion kebabs with red pepper chutney doesn't sound boring, does it? They were eaten so quickly they defeated my goal of spreading them out into several vegetable laden meals. They are from a Saveur recipe. Dense and oniony, they are great with some of this red pepper chutney to add sweetness and lemon. (On a vaguely related note,what is with Fabio from Top Chef  arguing with the judge as to why he didn't put any acid in his salad. He said that the salad had cheese, therefore could not be paired with acid. I mean, seriously?)

Persian Ground Meat and Onion Kebabs

1 1/2 - 2 small yellow onion, peeled and food processed (I have recommended a little less onion than the Saveur recipe for my taste.)
1 lb. of meat, half ground lamb and half ground beef (I used only beef although I prefer lamb.)
1 clove garlic, peeled and finely chopped
1 egg, lightly beaten
1⁄4 cup dry bread crumbs
2 tsp. salt
1⁄2 tsp. freshly ground black pepper
1⁄2 tsp. ground turmeric
1⁄4 tsp. paprika
1 pinch saffron threads
1 tbsp. butter, melted
Ground sumac, optional

1. Drain onions in a sieve set over a bowl for up to 2 hours. (This step is not totally necessary if you are pressed for time. You can just proceed to squeeze the onions.)  Press onions to release more juice, then transfer to a large bowl, discarding juice. Add ground meat, garlic, egg, bread crumbs, salt, pepper, turmeric, and paprika, and mix well. Divide meat mixture evenly into eighths and shape into 5" cylinders. Slide meat cylinders onto 8 large flat wide metal skewers, molding and flattening meat around skewer to make each kebab about 8" long, 1 1/2" wide, and 1/4" thick (or if not using skewers, shape meat into eight 8" × 1 1/2" × 1/4" rectangles. This is what I did. They kind of came out like an oval blob shape). Set kebabs aside.

2. Preheat a charcoal grill if using metal skewers, or heat a grill pan without sides over medium-high heat for nonskewered meat. If you do not have a grill, like me, then you can turn on your broiler.  Meanwhile, heat a small skillet over medium heat for 2 minutes. Remove skillet from heat, add saffron, and swirl threads around until lightly toasted, about 30 seconds. Crush saffron with a mortar and pestle, then add 1 tbsp. boiling water and stir in butter.

3. Brush kebabs with saffron butter. Put skewered kebabs over medium-hot coals or on grill pan; if cooking kebabs without skewers, put them on grill pan. Grill kebabs until browned on each side and cooked through, 3–4 minutes per side. Or broil them for 6-8 minutes flipping once. Brush kebabs with remaining saffron butter and sprinkle with a little sumac (if using).

4. Slide kebabs off skewers (if using skewers) and serve with rice and lemon wedges.

Roasted Red Pepper Chutney

1. Roast a red pepper according to any roasted red pepper instructions like this one.

2. Blend the red pepper in a food processor with half a lemon, a drizzle of olive oil, a little sea salt and a teaspoon of parsley.

 

Comments

[Brian]

Yeah, cheese and wine -- gross.

[Su-Lin]

Yes, please indeed! I love me some kebabs. Your relish is also very similar to ajvar, a Croatian roasted pepper and aubergine relish - it's delish with kebabs!

[alex]

Nice good looking foods.... All I like most....

cooking

[Michelle]

Su-Lin- ajvar, ay? Thanks - I'll have to look it up. Sounds wonderful

Alex - Thanks a lot!

[valtrex online]

hey friend delicious recipe Kebabs with Saffron Butter and very delicious picture