Real Recipes From Real Home Cooks ®

kabob-e-kubideh--beef or lamb kabobs

★★★★★ 1
a recipe by
Marsha Gardner
Florala, AL

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.

★★★★★ 1
serves 4-6
method Grill

Ingredients For kabob-e-kubideh--beef or lamb kabobs

  • 1 lb
    ground beef or lamb
  • 1 md
    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

  • 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.

Categories & Tags for Kabob-e-Kubideh--Beef or Lamb Kabobs: