One night, not so long ago, the Bean received a phone call from a very confused Rocket. His sister had left the freezer door open and he had 1.5kg of chicken mince that needed to be used, for something, and soon. And so the Bean threw a barbecue.
So Rocket rocked up with his big bag of mince, onions and other assorted goodies. And offered to show us the ins (and outs) of making a proper Iranian kebob (sans a variety of spices that he hadn’t brought and we didn’t have).
So a makeshift Iranian kebob was made, and all were glad because the Bean had spent half of the barbecue money on sausages, and the other half on grapes. (Commence Bean rant) Here, the Bean interjects and says that we shouldn’t make fun of the fact that she bought 2kg of grapes for a barbecue because, in the end, everyone liked them and they all got eaten – which is more than can be said for the sausages. So there. (End Bean rant).
rocket’s kebob hot off the bbq
rocket’s almost-authentic kebob
1.5kg chicken mince (we used chicken breast)
2 large onions
2 tsp Moroccan spice mix
1 tsp hot paprika
salt & pepper
1. Pre-heat your oven to 180C.
2. While the oven is getting hot, grate (yes! grate!) the onions into a large-ish bowl.
3. Add the chicken mince, spices, salt & pepper. Massage. (Here, Rocket offered to let me take photos so he could act as “guest chef”. The Bean and I told him that his mixture looked like glue. I took photos anyway.)
the gluey chicken mix
4. Lightly oil a baking tray. Dump some of the mixture on the tray and spread it out, patting it down with your hands until it covers the tray and is about 5mm thick. Repeat with the remaining mixture.
squishing it down
5. Place the trays in the oven for about 15 minutes. The mixture should be cooked through, like a giant chicken pattie. It will shrink a little and be surrounded by clear chickeney juices.
out of the oven & sliced
6. Remove from the oven and slice into strips. Let the meat cool to room temperature.
7. Grill the chicken strips on a barbecue. The meat is already cooked, so all we’re doing here is adding that smoky barbecue smell and lovely brown charred lines to the chicken.
8. Chow down! (Grapes optional. Sorry Bean.)
note: for a more authentic kebob, Rocket suggests replacing the Moroccan spice mix and paprika with some saffron, sumac and cumin to taste. His uncle suggests letting the meat marinade with chunks of kiwi fruit. Rocket thinks this is odd, but would give it a go anyway seeing as his uncle is pretty good at making kebob.