Beef Kebob or Kebob Kubideh is a traditionl Iranian dish. Traditionally this dish is served with basmati rice and grilled tomatoes. You can also serve with flat bread, Cucumber Yogurt Dip/Sauce or Tomato Cucumber Salad. Any ground meat can be used to make the Kebob Kubideh but beef is the most popular and favorite one.
- 2 pound ground beef, 80/20
- 1 large onion
- 1/2 cup parsley
- 1/2 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon turmeric
- 1 tablespoon sumac (optional)
- 4 tomatoes (optional)
1- process the onion in a food processor until smooth.
2- Use a fine strainer and drain the juice from the onion very well until it is completely dry. Discard the juice. If you dont do this step the mixture will have too much water in it and it would be hard to hold its shape on the skewer.
3- Add the onion, parsley, meat, salt, pepper and turmeric to the food processor and process until well blended. The result should be sticky.
4- Transfer to a large bowl, knead them for 2-3 minutes. Cover and refrigerate for at least two hours.
5- Have a bowl of water next to you for dipping your hands to prevent stickiness while placing the meat on the skewers.
6- Take a small amount of meat and roll into a tennis ball sized portion. Hold the skewer in a vertical position to prevent the meat from falling off then wrap the meat around the skewer like a hot dog. Use the palm of your hands to press the meat in place and shape evenly.
7- Use two fingers softly squeeze down the skewer leaving ridges for a nice grilling pattern. Make sure the ends are sticking too. If skewers are not available, Take a handful of the meat mixture and shape it into long, thin cylinder shape and then flatten them. Grill without a skewer.
8- Place skewers on the grill. Make sure the grill is very hot. You want to grill the kebob on a high heat. Turn them quickly and frequently at first so that the meat will hold and not get burned, then go slowly and longer until both sides are browned evenly and cooked. Make sure to not over cooking your kabob’s.
9- Put two piece of bread either pita or any flat bread on a plate to serve the kebob between the breads to preserve the juices that will drip from.
10- As kabobs are done, remove from grill and remove meat from skewers by grabbing it and sliding it down the skewer with a piece of bread into the prepared plate with bread.
8- Sprinkle kababs with sumac to add tart and lemony kick just before serving (optional).
9- Cut the tomatoes in half crosswise. Lay the tomatoes on the grill. Close the lid and grill them face down for two to three minutes or until show blackened grill marks, then flip them over to finish of. You can grill them whole if tomatoes are small.
Note: The metal skewers help to conduct heat within the kebab for better cooking.
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