Persian Beef Kabobs (Kabaabe Koobideh)
(serves 4)
Mix together:
1 lb finely ground beef (see Notes below)
1 onion, minced finely
1/2 t kosher salt
1/4 t pepper
a pinch baking soda
and let sit, refrigerated, for a few hours.
 
Form the meat around skewers, making one long kabob per skewer.  They will cook very quickly, grilled over hot coals.
Notes & Variations:
  1. This recipe comes from Nazee Shams.
  2. The baking soda acts as a meat tenderizer and is optional.
  3. Use ground beef that is not extremely lean.  The fat will cook out as you are grilling, and keeps the meat moist.  Ask your grocer to regrind the meat 2 or 3 times to turn it into a paste.
  4. ideally, the skewers should be flat, 1/2" - 3/4" wide, and thin.  Form the kabob around the skewer, tapering it out at the ends to help it to adhere.
  5. Moisten your hands frequently to keep the meat from sticking to them.