kabob-e-kubideh--beef or lamb kabobs

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.
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