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Sultani Kebab Combo Recipe

Name: Darbar Persian Grill & Wine Lounges Sultani Kebab Combo Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 500 g ground beef (85% lean); 1 whole onion, finely grated and squeezed dry; 2 whole garlic cloves, minced; 1 cup fresh parsley, finely chopped; 1 tbs hot red pepper paste (or 1 tsp red pepper flakes); 1 tsp ground cumin; 1 tsp ground sumac (or smoked paprika if unavailable); 1.5 tsp salt; 0.5 tsp black pepper; 2 tbs olive oil (for brushing); 6 whole metal or soaked wooden skewers; 500 g veal tenderloin, trimmed and cut into 1–1.5 inch cubes; 0.5 cup plain Greek yogurt; 2 tbs fresh lemon juice; 1 whole garlic clove, minced; 2 tbs olive oil; 1 tsp ground coriander; 0.5 tsp ground cumin; 1 tsp salt; 0.5 tsp black pepper; 2 cups basmati rice, rinsed until water runs clear; 3.25 cups water; 2 tbs unsalted butter; 0.5 tsp saffron threads; 2 tbs hot water (for blooming saffron); 1 tsp salt; 4 whole ripe tomatoes, halved; 2 tbs olive oil; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Darbar Persian Grill & Wine Lounge

Time1h 30m

Serves4

This Combination is A Skewer of ground beef, & A Skewer of Tenderloin Veal Fillet, and Basmati Rice, Served with saffron and grilled tomatoes.

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Ingredients

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Ground Beef Kebab (Adana-style)

1 1/8 lb (500 g) ground beef (85% lean)

1 whole onion, finely grated and squeezed dry

2 whole Garlic cloves, minced

1 cup fresh parsley, finely chopped

1 tbs hot red pepper paste (or 1 tsp red pepper flakes)

1 tsp Ground cumin

1 tsp ground sumac (or smoked paprika if unavailable)

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs olive oil (for brushing)

6 whole metal or soaked wooden skewers

Veal Tenderloin Skewers

1 1/8 lb (500 g) veal tenderloin, trimmed and cut into 1–1.5 inch cubes

1/2 cup plain Greek yogurt

2 tbs fresh lemon juice

1 whole garlic clove, minced

2 tbs olive oil

1 tsp Ground coriander

1/2 tsp Ground cumin

1 tsp Celtic sea salt

1/2 tsp black pepper

Saffron Basmati Rice

2 cups basmati rice, rinsed until water runs clear

3 1/4 cups water

2 tbs Unsalted butter

1/2 tsp saffron threads

2 tbs hot water (for blooming saffron)

1 tsp Celtic sea salt

Grilled Tomatoes & Garnish

4 whole ripe tomatoes, halved

2 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs fresh parsley or sumac (for sprinkling)

4 whole lemon wedges (to serve)

Finishing & Serving

1 tbs butter or ghee (optional, to dot rice)

1 tbs olive oil (for grill brushing)

Method

Ground Beef Kebab (Adana-style)

Prepare and mix

Place the ground beef in a large bowl. Add the grated onion (squeezed of excess liquid), minced garlic, chopped parsley, red pepper paste (or flakes), cumin, sumac, salt, and black pepper. Mix thoroughly with your hands for 3–5 minutes until the mixture becomes sticky and cohesive.

Chill for binding

Cover and refrigerate the mixture for at least 30 minutes (up to 2 hours). Chilling helps the fats firm so the meat adheres to the skewers better.

Form on skewers

Divide the meat into 3 equal portions. Wet your hands slightly, take one portion and press it tightly along a metal skewer to form a flat, long kebab about 1 inch thick. Repeat for remaining portions (you should get 3 large skewers). Brush lightly with olive oil.

Grill

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Grill the kebabs for 4–5 minutes per side, turning once, until well-browned with slight charring and cooked through (internal temp about 160°F/71°C). Remove and rest 3 minutes.

Veal Tenderloin Skewers

Marinate

In a bowl combine Greek yogurt, lemon juice, minced garlic, olive oil, ground coriander, ground cumin, salt, and pepper. Add the veal cubes, toss to coat, cover and refrigerate for 30–45 minutes (no more than 2 hours) to tenderize without over-marinating.

Skewer and grill

Thread the marinated veal cubes onto skewers, leaving small gaps for even heat. Preheat grill or grill pan to medium-high. Brush veal with a little olive oil and grill for 2.5–3 minutes per side (total ~6–8 minutes), until the exterior is golden and the center is medium (about 145°F/63°C) or cooked to your preference. Let rest 3–4 minutes.

Saffron Basmati Rice

Bloom saffron

Place saffron threads in 2 tablespoons hot (not boiling) water and let sit 5–10 minutes to release color and aroma.

Cook rice

In a medium saucepan, melt butter over medium heat. Add the rinsed basmati rice and gently stir for 1 minute to coat grains. Add 3.25 cups water and 1 tsp salt, bring to a rolling boil uncovered. Reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed and rice is tender.

Finish with saffron

Remove pan from heat, drizzle the saffron with its soaking water over the rice and gently fluff with a fork. Optionally dot with 1 tbsp butter or ghee, cover and let steam 5 minutes before serving.

Grilled Tomatoes & Garnish

Prepare tomatoes

Brush tomato halves with olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.

Grill

Place tomatoes cut-side down on the grill or grill pan and cook 3–4 minutes until grill marks form and skins blister slightly. Turn and cook another 1–2 minutes. Remove from heat.

Garnish

Sprinkle grilled tomatoes and finished kebabs with chopped parsley or a light dusting of sumac. Serve with lemon wedges on the side.

Plating & Serving

On each plate place a mound of saffron basmati rice. Lay one ground beef skewer and one veal tenderloin skewer atop or beside the rice. Add two grilled tomato halves. Spoon any resting juices from the veal onto the meat for extra flavor. Garnish with parsley or sumac and serve lemon wedges on the side.