Kabab Kubideh - Grilled Ground Meat - Iran - 2c

a2, beef, lamb, mideast

1 pound ground beef or lamb
1 medium onion; grated
1/4 cup bread crumbs or white flour
1 large egg slightly beaten; (optional)
1 teaspoon tumeric
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lemon juice

Mix all ingredients well - cover and leave in frig overnight or at room temperature for a few hours.


In order to prevent the mix from falling off the skewers, you should drain the water (juice) out of the grated onion before adding it to the meat. Also the colder the mix, the better it will stick to the skewers.


Dividing the meat into 10-12 portions. Press each portion around long metal skewers and shape evenly.


Place the skewers a few inches away from the grill coals. Turn constanly for a couple of mintes and then cook each side for a few minutes.


Serve with hot rice.


Source: Ms. Mojgan M. Thompson


Makes 4 to 6 servings


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Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.32 **

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