Persian Kebab Kubideh
Equipment
- Grill
Ingredients
Kebabs:
- 1 pound ground beef (patted dry)
- 1 pound ground lamb (patted dry)
- 1 cup chopped onion
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon sumac
- 1 teaspoon minced garlic
Mast o Khiar (yield 1-1/4 cups)
- 7 ounces plain Greek yogurt
- 1/2 cucumber (peeled and grated and squeezed dry)
- 1 tablespoon fresh dill (minced)
- 1 scallion (thinly sliced)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon sumac
- 1 teaspoon fresh lemon juice
- 1-1/2 teaspoon onion juice (from the onions used in the kebabs or use water)
Other:
- Steamed basmatic rice
- sumac
- soft butter
- sliced lemon
- sliced tomatoes
- thinly sliced onion
- warm pita bread
Instructions
- Microwave the chopped onion for three minutes.
- Puree the onion in a food processor and press out the onion juice in a sieve or cheesecloth (please save the juice for the yogurt dip).
- Mix the dry onion puree with the other kebab ingredients until very well mixed.
- Shape meat mixture into 12 torpedo shaped kebabs and let rest on a foil lined baking sheet for at least 15 minutes (work on other stuff).
- Mix the ingredients for the yogurt dip and set aside.
- Prepare anything else you will be using, such as tomato, onion and rice.
- Oil a grill grate and set to high.
- Gently place kebabs on the hot grill and cook to get grill marks.
- Gently turn over. If they try to stick, use a pancake turner. Do not move them excessively.
- Once turned, immediately turn the grill to low and continue cooking until the internal temp is 160F.
- Serve kebabs with steamed rice sprinkled with sumac and dotted with soft butter. You can also top the rice with an egg yolk (I did not).
- Also serve with onion, tomato, lemon slices and warmed pita bread.
- I also grilled asparagus for my dinner.
- Plan on two kebabs per person, maybe three.
Notes
From the kitchen of palatablepastime.com
Tried this recipe?Let us know how it was!