Kabob-e-Kubideh--Beef or Lamb Kabobs

Marsha Gardner


My baby sister is married to a Persian. We love the food from his culture. This is an easy dish to make and is best served with basmati rice, grilled tomatoes and a salad of finely diced tomatoes, onion and cucumber mixed with freshly squeezed lemon or lime juice.

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1 lb
ground beef or lamb
1 medium
onion, grated
1/4 c
bread crumbs, dry
1 tsp
turmeric, ground
1 tsp
kosher salt
1/2 tsp
freshly ground black pepper
1 Tbsp
lemon juice, freshly squeezed
egg, slightly beaten
1 tsp
baking soda

Directions Step-By-Step

Mix all ingredients in a mixing bowl. Cover and let sit on counter a few hours or in the refrigerator overnight.
This Kabob is traditionally grilled over hot coals out of doors, wrapped around long thin flat pieces of metal. Since I don't have the right tool I do it the alternate way.
Form meat into oblong patties about the size of the palm of your hand. Cook over hot coals for about 5 minutes on each side, or until meat is cooked to taste.
Kabobs may also broiled in the oven 5 minutes on each side.
Traditionally kabobs are served sprinled with powdered sumac (gives a sort of sour citrus flavor) along with a mound of steaming rice. Each portion of rice is accompanied by a pat of butter and an egg yolk which are mixed with the rice. The rice should be hot enough to cook the egg and melt the butter.
Kabobs are also often served wrapped in a piece of flat bread in place of rice.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Middle Eastern
Other Tag: Healthy
Hashtags: #lamb, #Persian