chelou kebab



  • An Iranian kebab made from the eye of the lamb loin stripped out and trimmed of all fat and gristle, flattened, slit lengthways in three and cut into 20-cm pieces. These are marinated in raw onion juice and lemon juice for 12 hours, skewered lengthways, brushed with clarified butter and barbecued for about 5 minutes. Served with grilled tomatoes and hot chelou, into which diners mix raw egg yolk then butter, seasoning, sumac and yoghurt as desired.