Advieh Kabab

Grilled Beef Kebabs with Persian Spices

This is a recipe inspired by Persian flavours and one I developed by throwing various things together as a marinade for some cubed rump steak. With echoes of the Levantine shawarma, by using the Persian mixed spice advieh (a mix of nutmeg, rose petals, cardamom, cumin, black pepper, coriander, cinnamon), this kabab will not disappoint. You can use lamb or chicken as an alternative and you can cook it under your grill as opposed to on a BBQ.

The marinade combines yoghurt, garlic, olive oil, onion, lime juice, advieh, saffron, turmeric, sumac and chilli sauce. The meat is marinated for a minimum of 12 hrs to let the flavours fully intensify and be absorbed into the meat. You can get your hands on saffron from most supermarkets and advieh can be bought from most Middle-Eastern food shops – I buy mine online from Freshly Spiced on  Etsy. 

I serve this kabab as pictured with flatbreads filled with the meat; lettuce; chopped tomatoes with Thai basil; chopped onion and parsley; pickled chillies; bbq/grilled peppers; and a dollop of Greek yoghurt mixed with dried mint, Aleppo pepper, garlic, a squeeze of lime and a little sea salt. On the side we have home-made fried chips and bbq corn-on-the-cob with a butter, chilli and chive drizzle.


Advieh Kabab

Grilled Beef Kebabs with Persian Spices
Prep Time15 mins
Cook Time20 mins
(Marinating Time)12 hrs
Total Time12 hrs 35 mins
Course: Main Course
Cuisine: Iranian, Middle-Eastern, Persian
Keyword: advieh, bbq, kebabs
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 1 - 1.2 kg cubed lamb or beef (I've used beef rump steak)

Marinade

  • 1 large brown onion
  • 3 cloves garlic
  • 2 tbsp olive oil
  • Juice of 1 lime
  • 1 tbsp Greek yoghurt
  • 1/8 tsp ground saffron (bloomed in 50 ml of water)
  • 1 tbsp advieh
  • 1/2 tsp turmeric
  • 1 tbsp chilli sauce ( I use habanero)
  • Salt and Pepper (to taste)

To baste while cooking

  • 2 tbsp butter (melted)

Instructions

  • Place the beef (or any other cubed meat you fancy) into a large bowl or tupperware box.
  • Place all the ingredients for the marinade in a blender and blitz until all the onion and garlic is blended. Pour over the meat and rub in until evenly coated. Cover and place in the fridge to marinate for a minimum of 12 hrs.
  • Remove the meat from the fridge about 30 mins before cooking to bring to room temperature.
  • Divide the meat on to about 4 skewers and cook on your BBQ or under your grill (on the highest setting). Baste with the melted butter, turning the skewers until the meat is a little charred. It takes roughly 15 to 25 minutes on a bbq (depending on how hot your bbq is).
  • For serving inspiration either serve alongside rice and grilled tomatoes or with flatbreads; lettuce; chopped tomatoes with Thai basil; chopped onion and parsley; pickled chillies; bbq/grilled peppers; Greek yoghurt mixed with dried mint, Aleppo pepper, garlic and a little sea salt; chips; and bbq corn with a butter, chilli and chive drizzle.

Jujeh Kabab

Persian Chicken Kebabs with Saffron and Lemon

It’s fair to say that kebabs are probably my favourite dish in any cuisine. Whether it is the array of grilled meats from my own culture, ordering the mixed grill from a favourite Indian, Turkish or Lebanese restaurant; eating souvlaki in Greece; or asking for a doner after a few beverages while my friends ask for a pitta bread with hummus and chips. Basically, I love grilled meat!

My particular favourite is a chicken kebab and we Persians do an excellent job with our offering – Jujeh Kabab.  Our version consists of grilled chunks of chicken, with or without bone, commonly marinated in onion, lemon juice and saffron. Often served on chelo rice or wrapped in lavash bread (a paper thin flatbread). Other optional components include grilled tomatoes, green chilli peppers, fresh lemons or limes, yoghurt and fresh herbs (as pictured in my spread below).

I love this part of Iranian cuisine for many reasons over and beyond the satisfaction it gives me when I eat them. Kababs signal the Summer with family parties (‘mehmoonis’) moving outside into gardens with us all soaking up the sun (or sheltering from the rain) and eating delicious appetisers while the meat cooks on our bbqs.

They represent my father’s favourite dish, particularly koobideh (the minced lamb kofte kababs cooked on long metal skewers). My father is no longer with us but when I think of him a lot of my memories are of him fanning the flames of the bbq getting it to the perfect heat for the kababs my mother had prepared for our guests, drinking shots of vodka and laughing with all the other men huddled round the epicentre of meat grilling – the mangal.

They represent the Iranian weddings I have been to and also all the wonderful Persian restaurants in or around London I have been lucky enough to have eaten at.

And of course they represent Iran. My travels around Iran with my maman over 20 years ago saw me eat a lot of grilled meat – dare I say it, but I nearly contemplated going vegetarian (for about 2 seconds) because of the amount of meat I consumed in a month!

I set out below my trusted recipe for Jujeh Kabab. Mine differs to my my mother’s by using yoghurt, a little turmeric and tomato purée.  My mother is a pure saffron, lemon and onion lady but my view is that the yoghurt creates a buttermilk effect when mixed with all the ingredients allowing for a tender yet juicer kabab. This recipe does not need to only appear in the summer, when I have a jujeh craving I just cook mine under a grill or on a griddle pan.

Serve with Chelo or lavash bread, Salad Shirazi (or any other salad you fancy), fresh herbs (Persian-style), Maast o Moosir, grilled tomatoes and green chilli peppers and / or  Torshi.


Jujeh Kabab

Persian Chicken Kebabs with Saffron and Lemon
Prep Time15 mins
Cook Time25 mins
Marinating Time - 12 hrs plus12 hrs
Total Time40 mins
Course: Main Course
Cuisine: Iranian, Persian
Keyword: joojeh, kabab, kebabs
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 4 to 5 large skinless chicken breasts (or approximately 1.2 kg)
  • 1 large brown onion (finely sliced)
  • 1 tbsp tomato purée
  • 5 tbsp  Greek yoghurt
  • 2 tbsp olive oil
  • 1/2 tsp turmeric
  • 1/4 tsp ground saffron  (bloomed in 50ml water)
  • Juice from a whole large lemon
  • Salt and Pepper (to season)
  • 1 large garlic clove (crushed or minced)
  • 1 to 2 tbsp butter (Melted - to baste the chicken while cooking)

Instructions

  • Chop your chicken into chunks (fairly large as they will shrink when cooking).
  • Put the chicken pieces into a bowl and then add all the ingredients except the butter and massage into the chicken until all the marinade is mixed in and evenly distributed amongst the chicken pieces. It will be a yellow/orange colour. Cover and leave in the fridge for the flavours to develop for a minimum of 12 hrs. Take the chicken out of the fridge about 30 mins before you want to cook to bring up to room temperature.
  • When you are ready to cook the chicken (either on your bbq or under the grill on the highest setting), divide the chicken on to about 4 skewers and cook, basting with the butter and turning the skewers until the chicken is a little charred. It takes roughly 15 to 25 minutes on a bbq (depending on how hot your bbq is).
  • Serve alongside Chelo or lavash bread, Salad Shirazi (or any other salad you fancy), fresh herbs (Persian-style), Maast o Moosir, grilled tomatoes and / or  Torshi.