Chelo Kebab

Written by
Saad Fayed
A restaurateur and food writer, Saad Fayed has published hundreds of recipes and articles about Middle Eastern cuisine.
Learn about our editorial process
Saad Fayed
Published on 08/20/18 by Saad Fayed
A restaurateur and food writer, Saad Fayed has published hundreds of recipes and articles about Middle Eastern cuisine.
Learn about The Spruce Eats's Editorial Process

Updated 08/20/18

Chelo Kebab

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  • Total: 22 mins
  • Prep: 10 mins
  • Cook: 12 mins
  • Yield: 4 Portions (4 Servings)
Nutritional Guidelines (per serving)
333 Calories
22g Fat
4g Carbs
28g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 Portions (4 Servings)
Amount per serving
Calories 333
% Daily Value*
Total Fat 22g 28%
Saturated Fat 9g 47%
Cholesterol 106mg 35%
Sodium 89mg 4%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Protein 28g
Calcium 36mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The C​helo kebab is the national dish of Iran. Served on skewers over a bed of rice, this recipe is basic, yet full of flavor.

You may prefer to grill this over a charcoal grill than over a gas grill because the flavor is much better. If you do not have a grill, use the broiler in your oven.

Ingredients

  • 1 lb. ground beef or lamb
  • 1 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1 large onion (chopped)

Steps to Make It

  1. In a mixing bowl, combine all ingredients. Combine well using a wooden spoon, or with your hands. Mixing with your hands allows the mixture to combine better.

  2. Take about 1/4 meat mixture and make into a ball. Place ball through flat skewers, and shape into square cigar-like shapes. Repeat with remaining meat.

  3. Place on grill and cook about 4 to 6 minutes each side, until meat is no longer pink and is done.

  4. Serve over a bed of white rice and pita bread. Serve with a salad, like a fattoush or tabbouleh.