Chello Kebab

Name: Chello Kebab
Yield: 8 servings
Cuisine: Iran
Ingredients: 2 medium onions, grated; 1 tablespoon ground saffron; 1 cup butter, at room temperature; 8 cups cooked Chello (Persian rice; 8 raw egg yolks; Chopped mint; Tarragon pickles, chopped green onions, and sliced radishes; Salt and freshly ground black pepper; 3 to 4 pounds boned leg or shoulder of lamb; 2 cups yoghurt

Preparation info

8
servings

Difficulty
Complex

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

This is one of the best dishes in Iranian cuisine. To be authentic, use powdered sumac instead of chopped mint.

Ingredients

3 to 4 pounds boned leg or shoulder of lamb
2 cups yoghurt
2 medium onion

Asia
Iran
Side dish
Starter
Gluten-free

Method

Cut the lamb into strips one and one-half inches wide, five inches long and one-half inch thick.
Marinate the strips overnight in the yoghurt mixed with the onions and saffron.
Thread the strips on skewers and season with salt and pepper. Broil over charcoal or under a preheated broiler for fifteen to twenty minutes, turning several