kabob-e-kubideh--beef or lamb kabobs
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.
prep time
cook time
method
Grill
yield
4-6 serving(s)
Ingredients
- 1 pound ground beef or lamb
- 1 medium onion, grated
- 1/4 cup bread crumbs, dry
- 1 teaspoon turmeric, ground
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice, freshly squeezed
- 1 - egg, slightly beaten
- 1 teaspoon baking soda
How To Make kabob-e-kubideh--beef or lamb kabobs
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Step 1Mix all ingredients in a mixing bowl. Cover and let sit on counter a few hours or in the refrigerator overnight.
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Step 2This 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.
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Step 3Form 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.
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Step 4Kabobs may also broiled in the oven 5 minutes on each side.
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Step 5Traditionally 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.
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Step 6Kabobs are also often served wrapped in a piece of flat bread in place of rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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