Recipes for 4 Types of Kebab

Do not ever underestimate your skills in cooking! Research shows that the Iranian were the first tribe who started cooking variety of foods. Dishes such as soup, Ash, and Mirza Ghasemi are as old as 4,000 years old, indicating Iran's ancient civilization. Interestingly, over 2,200 tyes of Persian foods have been recognized and unfortunately 1,400 types of them have been abolished and are not tried any more! But the Persian foods are rich enough and still include a variety of dishes; among them are kebabs : Sahshlik, Kebab-e-Barg, Kebab-e- Kubideh, Kebab-e-Loghmeh and so on. A study on the world's taste of foods reveals that the Europeans and Americans are big fans of the Persian kebabs.
This week around, the recipes of 4 popular Kebabs are discussed: Kebab-e-Loghmeh, Bakhtiyari Kebab, Ghafghazi Kebab and Bulghari Kebab.
Kebab-e-Loghmeh
Ingredients:
Lamb flank
Calf flank
Onion
Salt and pepper
Directions:
Grind the meat and put in a bowl. Sprinkle with a little salt and keep in the fridge a half hour. Then remove and add ground onions (drain their juice). Season to taste with salt and pepper and start kneading properly with your palm. Put a part of the mixture onto a skewer and push with your fingers till it does n't fall into pieces during grilling. Then go on to an electric barbecue or charcoal BBQ grill.
Bakhtiyari Kebab
Ingredients:
Lamb sirloin or calf tenderloin
Chicken breast
Butter
Onions
Saffron
Lemon juice
Salt and pepper
Yogurt
Directions:
Cut he lamb sirloin into finger-sized pieces and immerse in the mixture of finely chopped onions, salt, pepper, and saffron. Keep inside the refrigerator 2 to 3 hours.
Equally, cut the chicken breast into cubes and put in a bowl containing a mixture of grated or chopped onions, saffron, lemon juice, salt and yogurt. Refrigerate it 2 to 3 hours. then remove and put them onto skewers; 2 pieces of red meat and 2 pieces of chicken are placed onto skewers to fill. It is recommended to fill the first and last parts of the skewer with calf fillets.
Finally, put them on the barbecue or in the grill. When they are well-done, rub melted butter on the kebabs with a small brush.
Ghafghazi Kebab
Ingredients:
Lamb Sirloin or calf tenderloin
Green chili peppers
Rump of lamb
Onions
Salt and pepper
Saffron
Butter
Directions:
Cut the red meat into finger-sized pieces and then lay in the mixture of grated onions, black pepper powder, salt and saffron and allow to marinate in the fridge 2 to 3 hours. After that go over to the rump and cut them into stewing -sized pieces. To put onto skewers, first place a piece of marinated meat, then a green pepper, again a piece of red meat, followed by a little rump and another piece of red meat and finally a layer of onion. Do this respectively. Once you have prepared all the skewers, grill them on low heat, over the stove or barbecue and finally rub with melted butter.
Bulghari Kebab
Ingredients:
Lamb sirloin or calf tenderloin,
Onions
Green( chili) peppers
Chicken breast
Salt and black pepper powder
Lemon juice
Yogurt
Directions:
Cut the meat into pieces and lay in the mixture of chopped onions, salt and black pepper, as well as saffron and then set in the refrigerator 2 to 3 hours straight. Likewise, lay chicken pieces inside the bowl of chopped onion, salt and pepper, lemon juice, saffron and yogurt and put inside the refrigerator as well ( 2 to 3 hours will be enough). To put onto skewers, fist place the red meat, then a green pepper and finally chicken piece. Do repeat til the skewer is full. Set the skewers on low flame and grill. Eventually, grease the surface of kebabs with melted butter.