Kabbab Koobideh (Ground beef kabbab)

 

 

 

Kabbab Koobideh
Ground beef kabbab

 

 

 

 

Ingredients: (4 servings)

• Ground lamb or beef, 1 lb.
• Large onions, 2 (grated)
• Garlic, 1 clove (grated)
• Medium tomatoes, 4
• Small onion  4
• Salt
• Black pepper
• Turmeric, one teaspoon (optional)
• mixed cummen & corinder gronded
• Sumac (optional)

Directions:

Mix  ground meat, onions, garlic, and all spices well and leave in the refrigerator.

Divide the meat to hamberger size portions. Press the meat around long, thick metal skewers and shape evenly.  Barbeque each side for about five minutes, turning frequently. (If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat. Again, turn a few times.)

Thread whole tomatoes on another skewer. And also onions in separate skewer.

Serve with hot Basmati rice or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top.

 Look up  for Basmati rice recipe.