Juicy Oven-baked Kebabs, by Diane

 

This recipe came from Simple Home Edit but I've been seeing it trending online for a while. Apparently this is an easy and legit way to make kubideh, my favorite Persian kabobs! This could not have been any easier to make, and while I think I'd adjust the spices a bit next time this was so juicy and amazing served with my Tzatziki sauce! Yum. 

Although I scored the beef as instructed it still came out in one layer, which was fine as I just recut them once cooled. Also, the recipe called to brush the beef with 2 tbsp EVOO before cooking which I forgot but it definitely didn't need this so it's omitted below. Finally, when I took the kebabs out of the oven they were in a pool of juice, but in one minute flat it was completely reabsorbed- so don't drain these!

Ingredients:

1 lb ground beef or lamb (I used beef this time)

1/2 yellow onion, grated

3 cloves garlic, finely minced

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp sweet paprika

1 tsp chili flakes

1 tsp Balti seasoning (this adds some dimension but can be skipped if not found)

2 tsp sea salt

1/4 tsp fresh ground black pepper

3 tbsp fresh parsley, minced

1/2 tsp baking soda

Sumac Onions: 1 small red onion (I used the other half of the white onion), 1.5 tbsp sumac, 1/2 lemon juiced, 1 tsp EVOO, 1/4 tsp salt

Directions:

1. Line a baking tray with parchment paper and preheat oven to 425. 

2. Mix all the kebab ingredients together until firmly held, then spread onto the baking tray in an even layer. Try to make it into a rectangle shape so all the kebabs are the same size. (if short on time you can put onion, garlic and parsley into a food processor until finely chopped)

3. Cut the kebabs into 1 inch wide strips down to the parchment paper vertically, then score horizontally just about halfway through to make the kebabs cook more evenly.

4. Cook for 15 minutes, remove and let cool. The juices should reabsorb here and it will come out nice and juicy!

5. For air fryer: Make into 9 meatballs and cook at 400 for 12 min, flip and cook another 4 or so until internal temp is 145-150.

Fesenjaan, by Diane

 

Part of our Winter Solstice celebration!

I made this dish with a friend to celebrate the Winter Solstice, which is a dish typically made in Iran to celebrate this night. This was a so warming and really, really good! I will definitely be making this again, but in much larger quantities! I also might add currants as well. I wound up using smaller pieces of orange rind, because I couldn't peel it all in one shot, but that worked really well because you could eat them and it made the flavor better! Recipe from here. Works best served over Persian saffron rice!

Ingredients:

2 cups walnuts

1.5 lbs chicken, cubed

1 generous pinch salt and pepper

2 tbsp EVOO

1 tbsp butter

1 large onion, chopped

4 cloves garlic, minced

1 tsp cumin

1 tsp turmeric

1 cinnamon stick

1/2 tsp salt

1/2 tsp each cinnamon, nutmeg, black pepper

1.5 tsp salt

3 large 1.5 inch slices of orange zest

2 cups chicken broth

1/4 cup pomegranate molasses

2 tbsp maple syrup

Optional: 1 can chickpeas (we didn't use these)

Directions:

1. Heat the walnuts until golden over medium low heat for 10 minutes, let cool, and grind finely in a food processor. Set aside.

2. Use the same pan to heat the oil and butter. Toss the chicken in a pinch of salt and pepper, then sear on all sides. Set aside.

3. In the same pan, add the onions and cook for 6 minutes until golden, then add garlic and cook 4 more minutes. 

4. Add cumin, turmeric, cinnamon stick, cinnamon, nutmeg, and orange zest and cook, stirring often, 2 minutes.

5. Add the broth, scraping the brown bits, then add pomegranate molasses, maple syrup, 1.5 tsp salt, 1/2 tsp pepper, chicken, and walnuts to the pan. Stir well and bring to a boil.

6. Cover and reduce heat to low. Simmer 45 minutes, stirring every 15 minutes. 

7. Uncover and cook 15 more minutes until thicker. If using chickpeas, add in at this step. 

8. Serve hot, preferably over saffron rice!