Kabob-e-Kubideh--Beef or Lamb Kabobs

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Method:
Grill

Ingredients

Add to Grocery List

  • 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

How to Make Kabob-e-Kubideh--Beef or Lamb Kabobs

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.

Printable Recipe Card

About Kabob-e-Kubideh--Beef or Lamb Kabobs

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




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