Persian Homemade Kabab – Niayesh
Photo by niayesh
- Serves
- 3-4
- Prep Time
- 15 Hours
- Cook Time
- 10 Hours
A juicy and flavorful Persian-style kabab made with a mix of chicken, beef, and lamb fat. These homemade kebabs are pan-fried with minimal oil. Lamb fat is the secret to juicy texture and deep flavor. A true comfort food—Niayesh-style!
Ingredients
- Chicken 500 gram
- Beef 100 gram
- Lamb fat 50 gram
- Onion 1peeled
- Salt Afew
- Black pepper Afew
- Sumac and nigella seeds A few
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Directions
- Step 1
1. In a food processor, mix ground chicken, beef, lamb fat, and onion until smooth and uniform. 2. Add salt, pepper, and optional herbs (like chopped green onions). 3. Shape the mixture by hand or use a simple kebab shaper. Tip: Line the mold with plastic wrap, place meat inside, and press with another layer of wrap. 4. Heat a non-stick pan with a little oil. 5. Cook the kebabs until golden and cooked through. Flip once. 6. Sprinkle sumac and nigella seeds while cooking for extra flavor. 7. Do not skip the lamb fat—it ensures juiciness.
- Step 2
You can also grill these kebabs or cook them in the oven. Adding sumac during cooking brings a tangy kick. Never skip the lamb fat for best flavor.