There are places that make you want to cook something worthy of the view. Hermoso Campo — my off-grid plot in the Sierra de Gata, northern Extremadura — is one of them. It was early evening, still warm at seven, awning out, open meadow stretching away in every direction. I'd been thinking about a chelo kabab recipe for a while, and this felt like the right moment: spiced beef mince shaped into patties, saffron rice, and a tangy stand-in for sumac from whatever was in the spice box. Persian comfort food, cooked on a gas hob outside a Fiat Ducato, in a valley where the locals speak Fala.

What Goes Into This Chelo Kabab Recipe

Serves one. For the kababs:

• 180g beef mince
• Half a small onion, finely chopped
• ½ egg, beaten
• Pinch of sea salt
• Freshly ground black pepper
• Olive oil for frying
• 1 tomato, halved

For the rice:

• 90g basmati rice
• Pinch of saffron or turmeric
• Salt

To serve:

• Tangy spice mix (see below)
• A blob of yoghurt
• Fresh herbs if you have them
• Pickled vegetables, if you have them
• A wedge of lemon

The Sumac Stand-In

Sumac is the traditional souring agent in a chelo kabab recipe — that citrusy, slightly astringent dusting over the rice that lifts the whole dish. I carry it at home but not in the van. This spice mix does the same job:

• 1 tsp paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• Pinch of chilli flakes
• Squeeze of lemon juice or a little zest

Mix it together and set aside. It brightens everything — especially scattered over rice or pressed into the kababs just before serving.

Koobideh Kabab Recipe — Adapted for a Frying Pan

Traditional koobideh kababs are shaped around flat metal skewers and cooked over charcoal. At Hermoso Campo, with a RidgeMonkey flat plate on a gas hob outside the van, I shape them into small flat patties instead — easier to flip, just as good.

Get the rice on first — it takes longer than the kababs.

1. Rinse the basmati rice until the water runs clear. Boil in salted water for about 8 minutes until just tender, then drain. Return to the pan with a pinch of saffron or turmeric dissolved in a splash of hot water, put the lid on, and leave on the lowest heat to steam for 5 minutes. You’ll get a light golden crust on the bottom — not traditional tahdig, but fluffy and flavoured.
2. While the rice cooks, combine the beef mince, finely chopped onion, half a beaten egg, salt, and pepper. Mix well and shape into two or three small flat patties.
3. Heat the RidgeMonkey flat plate over a medium gas flame. Add a little olive oil. Place the kabab patties on and cook for 3–4 minutes each side until browned and cooked through. Add the halved tomato cut-side down alongside — let it char gently while the kababs finish.
4. The remaining egg? I scrambled it gently in a small pan. Poppy got it as a treat. Issy isn’t keen on egg, so she got a biscuit instead.

How to Serve Your Chelo Kabab Recipe

Plate up the rice, lay the kabab patties alongside, and add the charred tomato. Scatter over the tangy spice mix, add a blob of yoghurt, any fresh herbs or pickled bits you have to hand, and a wedge of lemon.

I ate mine sitting under the van’s awning at Hermoso Campo as the evening sun dropped behind the Sierra de Gata. Still warm at seven o’clock, the meadow is quiet except for the usual wildlife. It’s a dish that feels much fancier than the effort involved — which is exactly how I like it on the road.

This kabab recipe is simple, tasty, and a genuinely satisfying way to bring a bit of the Middle East to a wild corner of Extremadura.

This recipe is also part of my growing Campervan Cooking Recipes collection — real van life meals cooked on a two-ring hob, no proper kitchen required.

This recipe is part of my Beef and Veal Recipes collection. It joins a growing collection of beef and veal recipes — from quick weeknight beef mince suppers to slow-braised veal dishes worth waiting for — all gathered in one place. Browse the full collection at Beef and Veal Recipes — The Flexible Chef's Complete Collection.
Wonky park-ups, proper adventures, genuine freedom. For more campervan cooking, dog-friendly routes, and life on the Spanish road, visit Vanlife in Spain: A Guide to Cooking and Travelling with Dogs — The Flexible Chef.