Allow me to begin with the way that I love Middle Eastern food varieties. In the event that you’ve been a peruser here for long you’ll realize I love to travel and investigate different societies and food. In my Grilled Lamb and Beef Koobideh Kebabs the mysterious I was feeling the loss of every one of these years was the destroyed onions that are depleted of overabundance fluid and fused into the meat combination before barbecuing.
Several months prior I was at my neighborhood center eastern market, the Balboa International Market here in Clairemont, a suburb in San Diego, and they were out of the Koobideh I needed. The person behind the counter knew me as a customary client and said on the off chance that I held up a couple of moments he would make up another bunch. I concluded it was as great a period as any to get his feedback on what really what went in the blend and he disclosed to me about the destroyed onions and the turmeric. Two things I wasn’t adding to my Koobideh Kebabs, and I generally thought about how I was misguided. I had utilized onion powder, however this destroyed onion part added another layer to the taste. Splendid thought, as well.
Kubideh, koobideh or kūbide, anyway you decide to spell it, is a Persian meat kebab which is produced using ground sheep, hamburger or chicken, regularly blended in with flavors, parsley and destroyed onions. I discover them better made the other day, refrigerated and barbecued after the meat has marinated. How about we get cooking!
I for one like the mix of hamburger and sheep combined as one. I add the ground meats, destroyed onions, garlic, egg, bread scraps, parsley, genuine salt, pepper, turmeric, and paprika, and blend well. Gap the meat combination equally into eighths and structure the meat on to 8 huge metal sticks, forming and smoothing meat around stick to make every kebab about 8″ long. If not utilizing sticks, shape meat into eight 8″ wiener/hotdog shapes. Put kebabs away.
- 1 medium yellow onions peeled and grated
- 1 ⁄2 lb ground lamb
- 1 ⁄2 lb ground sirloin
- 4 cloves garlic peeled and finely chopped
- 1 egg lightly beaten
- 1 ⁄4 cup dry bread crumbs
- 2 tbsp finely chopped parsley
- 2 tsp salt
- 1 ⁄2 tsp freshly ground black pepper
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 pinch saffron threads
- 1 tbsp. butter melted
- Ground sumac optional
- 1 lemon optional
- Either use a cheese grater or food processor, but grate the onions and drain in a sieve set over a bowl for at least 2 hours. Squeeze the grated onions to release any leftover juice and place in a large bowl. Discard onion juice or save for soup or other use.
- To the bowl add the ground beef and lamb, shredded onions, garlic, egg, bread crumbs, parsley, kosher salt, pepper, turmeric, and paprika, and mix well. Divide meat mixture evenly into eighths and form the meat into 8 large flat wide metal skewers, molding and flattening meat around skewer to make each kebab about 8″ long. If not using skewers, shape meat into eight 8″ hotdog/sausages. Set kebabs aside. This can be grilled right away or allowed to marinate overnight.
- Heat a small skillet over medium heat for 2 minutes. Remove the skillet from heat, add saffron threads, and swirl threads around pan for 30 seconds to lightly toast. In a small bowl crush the saffron and then add 1 tablespoon boiling water and stir in butter.
- Brush the kebabs with saffron butter. At this point you can cover and refrigerate until ready to grill, or place the skewered kebabs on 350°F grill and cook until browned on each side and cooked through, 3–4 minutes per side. Brush the kebabs with remaining saffron butter and sprinkle with a little ground sumac.
- Slide kebabs off skewers and serve with steamed rice and a squeeze of fresh lemon.
Calories: 145kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 98mg | Sodium: 396mg | Potassium: 284mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1190IU | Vitamin C: 39.6mg | Calcium: 55mg | Iron: 1.9mg