Kabob-e-Kubideh--Beef or Lamb Kabobs

Marsha Gardner

By
@mrdick1950

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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Comments:

Serves:

4-6

Method:

Grill

Ingredients

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
1
egg, slightly beaten
1 tsp
baking soda

Directions Step-By-Step

1
Mix all ingredients in a mixing bowl. Cover and let sit on counter a few hours or in the refrigerator overnight.
2
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.
3
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.
4
Kabobs may also broiled in the oven 5 minutes on each side.
5
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.
6
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