why make this recipe
Persian Skewered Meat, also known as Shish Andaz, is a delightful dish that brings warmth and flavor to any dining table. This meal is perfect for gatherings, family dinners, or special occasions. With its rich spices and tender meat, it creates a delicious experience that transports you to the heart of Persian cuisine. Plus, it is easy to prepare, making it a great choice for both novice and experienced cooks.
how to make Persian Skewered Meat
Ingredients:
- 1 kg lamb or beef, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons pomegranate molasses
- 1/4 cup lemon juice
- 1/2 cup chicken or beef stock
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- Steamed rice or flatbread, for serving
Directions:
- In a large mixing bowl, combine the lamb or beef cubes with turmeric, cinnamon, cumin, coriander, salt, and black pepper. Toss well to coat the meat evenly. Let it marinate for at least 30 minutes to 1 hour.
- Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Add onions, cooking until they are golden brown and caramelized, which takes about 10 minutes.
- Reduce the heat to medium and add garlic to the onions. Cook for another 1-2 minutes, until the garlic is fragrant.
- Increase the heat to medium-high again and add the marinated meat to the skillet. Sear the meat, stirring occasionally, until it is browned on all sides.
- Stir in pomegranate molasses and lemon juice, ensuring the meat is well coated. Cook for an additional 2 minutes to let the flavors meld.
- Pour in chicken or beef stock, bring the mixture to a gentle simmer. Cover the skillet, reduce the heat to low, and cook for 1 to 1.5 hours, or until the meat is tender and the sauce has thickened.
- Stir in fresh parsley and mint just before serving, setting aside a little for garnish.
- Serve the Persian Skewered Meat with steamed rice or flatbread, garnishing with additional herbs if desired.
how to serve Persian Skewered Meat
Serve Persian Skewered Meat hot, alongside fluffy steamed rice or soft flatbread. The added herbs give it a fresh taste. You can also serve it with yogurt or a salad to balance the rich flavors.
how to store Persian Skewered Meat
Store any leftovers in an airtight container in the refrigerator. The dish will stay fresh for up to 3 days. You can reheat it gently on the stove or in the microwave. If you want to keep it longer, freeze the meat in suitable containers for up to 3 months.
tips to make Persian Skewered Meat
- Marinate the meat longer, up to 4 hours, for deeper flavor.
- Use a mix of meats like lamb and beef for a unique taste.
- If you prefer a bit of heat, add red pepper flakes or chili powder to the spice mix.
- Fresh herbs are essential to bring brightness to the dish, so don’t skip them.
variation
You can use chicken instead of lamb or beef for a lighter option. Adjust the cooking times, as chicken may require less cooking than red meat. Additionally, you can grill the skewered meat for a smoky flavor.
FAQs
Q: Can I use frozen meat for this recipe?
A: Yes, but thaw the meat completely before marinating it for best results.
Q: Is it necessary to soak skewers?
A: If you’re using wooden skewers, soak them in water for about 30 minutes beforehand to prevent burning.
Q: Can this dish be made in advance?
A: Yes, you can prepare the meat a day ahead, marinate it, and then cook it when ready to serve. This can enhance the flavor even more!
Shish Andaz
Ingredients
For the marinade
- 1 kg lamb or beef, cut into 1-inch cubes Use a mix of lamb and beef for unique taste.
- 2 tablespoons vegetable oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons pomegranate molasses
- 1/4 cup lemon juice
- 1/2 cup chicken or beef stock
- 1/4 cup chopped fresh parsley For freshness.
- 1/4 cup chopped fresh mint For freshness.
For serving
- Steamed rice or flatbread For pairing with the dish.
Instructions
Preparation
- In a large mixing bowl, combine the lamb or beef cubes with turmeric, cinnamon, cumin, coriander, salt, and black pepper. Toss well to coat the meat evenly. Let it marinate for at least 30 minutes to 1 hour.
Cooking
- Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Add onions and cook until they are golden brown and caramelized, about 10 minutes.
- Reduce heat to medium and add garlic to the onions. Cook for another 1-2 minutes, until garlic is fragrant.
- Increase heat to medium-high again and add the marinated meat to the skillet. Sear the meat, stirring occasionally, until it is browned on all sides.
- Stir in pomegranate molasses and lemon juice, ensuring the meat is well coated. Cook for an additional 2 minutes to let the flavors meld.
- Pour in chicken or beef stock, bring the mixture to a gentle simmer. Cover the skillet, reduce the heat to low, and cook for 1 to 1.5 hours, or until the meat is tender and the sauce has thickened.
- Stir in fresh parsley and mint just before serving, setting aside a little for garnish.