Persian
Beef Kabobs (Kabaabe Koobideh)
(serves
4)
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Mix together: |
| 1 lb |
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finely ground beef (see
Notes below) |
| 1 |
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onion, minced finely |
| 1/2 |
t |
kosher salt |
| 1/4 |
t |
pepper |
| a |
pinch |
baking soda |
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and let sit, refrigerated, for a few hours. |
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Form the meat around skewers, making one
long kabob per skewer. They will cook very quickly, grilled over
hot coals. |
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Notes &
Variations:
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This recipe comes from Nazee Shams.
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The baking soda acts as a meat tenderizer
and is optional.
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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.
-
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.
-
Moisten your hands frequently to keep the
meat from sticking to them.
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