PERSIAN KEBAB KOOBIDEH
 
Prep time
Cook time
Total time
 
This recipe should be served with steamed Basmati rice, known as Chelo. When these Kebab Koobideh are served with this Persian style rice the dish is called Chelo Kebab. The combination is delicious!
Author:
Cuisine: Persian
Serves: 8
Ingredients
  • 2 Large Onions, Peeled, Grated and Drained
  • 3 Pounds Finely Ground Beef, 80% Beef, 20% Fat
  • ¼ Cup Fresh Parsley, Finely Minced
  • 2 Tablespoons Fresh Mint, Finely Minced
  • 2 Cloves Garlic, Finely Minced
  • 2 Eggs, Lightly Beaten
  • ½ Cup Dry Bread Crumbs
  • 2 Teaspoons Kosher Salt
  • 1 Teaspoon Ground Pepper
  • 1 Teaspoon Ground Turmeric
  • 1 Teaspoon Cumin
  • 1 Teaspoon Coriander
  • 2 Tablespoons Sumac
Instructions
  1. Drain the grated onions through a strainer, pressing the onions to release the juice.
  2. Discard the onion juice and transfer the onions to a large mixing bowl.
  3. Add the ground beef, parsley, mint, garlic, eggs, bread crumbs, salt, pepper, turmeric, cumin, coriander and sumac.
  4. Using your hands, mix until well combined.
  5. Divide the meat mixture into eighths and shape into long, narrow cylinders.
  6. Slide the meat cylinders onto metal skewers, molding and flattening the meat around the skewers.
  7. If not using skewers, shape the meat into long cylinders about 1.5 inches wide and place on a baking sheet.
  8. Sprinkle the meat with sumac.
  9. Preheat BBQ grill.
  10. Place skewers on grill and cook over medium heat about 4 minutes on each side, until meat is thoroughly cooked and lightly browned.
  11. Kebabs can also be cooked on a baking sheet under a broiler in the oven or on a grill pan on the BBQ.
  12. Remove meat from skewers (if using skewers), sprinkle with sumac and serve.
Recipe by After Orange County at http://afterorangecounty.com/2014/03/25/persian-kebab-koobideh/