Name: Authentic Iranian Beef Kebab
Total time: 45 min
Yield: 4
Cuisine: Grill
Ingredients: 500g beef mince; 1 large onion; 30g parsley; a pinch saffron threads; 1 lemon; 2 tbsp pomegranate molasses; 4 flatbreads; 200g yoghurt; 1 cucumber; 2 tomato; 1 small red onion; a handful mint leaves; 2 garlic cloves; 1 tsp turmeric powder; 1 tsp cumin powder

Serves 4 400 kcal

Added

Pantry items

500g beef mince
1 large onion
30g parsley
a pinch saffron threads
1 lemon
2 tbsp pomegranate molasses
4 flatbreads
200g yoghurt
1 cucumber
2 tomato
1 small red onion
a handful mint leaves
2 garlic cloves
1 tsp turmeric powder
1 tsp cumin powder

Remove items you already have in your ingredients list above to see the difference.

- parsley30gparsley (estimated price)
  —
- onion1 largediced white onions
  0.99
- beef mince500g packet (covers 500g recipe need)beef steak 21 day matured
  3.29
- saffron threadsa pinchbeef flavour savoury rice
  0.59
- lemon1wonky lemons
  0.79
- pomegranate molasses2 tbsppomegranate molasses (estimated price)
  —
- flatbreads4cheddar & cracked black pepper flatbread thins
  1.19
- cucumber1cucumber (estimated price)
  —
- yoghurt200gyoghurt (estimated price)
  —
- tomato2orange vine tomatoes
  1.49
- mint leavesa handfulcut mint
  0.52
- red onion1 smalldiced white onions
  0.99
- cumin powder1 tspcumin
  0.59
Total10.44

These prices are estimated using computer learning and can differ based on location. The more you use YoHugo to save new recipes the more accurate the prices get.

Step 1

Finely chop the large onion and garlic cloves. Squeeze out the excess moisture using a clean tea towel.

Step 2

In a large bowl, mix the beef mince, chopped onion, garlic, turmeric, cumin, finely chopped parsley, and a pinch of saffron threads.

Step 3

Season the mixture with salt and pepper. Knead the mixture thoroughly until well combined.

Step 4

Cover the bowl and refrigerate for at least 1 hour to allow the flavours to meld.

Step 5

Shape the mixture into long, thin kebabs and thread onto metal skewers.

Step 6

Preheat a grill or griddle pan over medium-high heat. Grill the kebabs for 12-15 minutes, turning occasionally, until cooked through and charred on the outside.

Step 7

For the yoghurt sauce, grate the cucumber and squeeze out excess water. Mix with yoghurt, a pinch of salt, and half the mint leaves, finely chopped.

Step 8

Slice the tomatoes and red onion. Arrange them on a serving platter with the remaining mint leaves.

Step 9

Squeeze the juice of one lemon over the kebabs and brush with pomegranate molasses before serving.

Step 10

Serve the kebabs with flatbreads, yoghurt sauce, and the tomato and onion salad.

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