Persian Lamb And Beef Kebabs Kubideh Recipes

KOOBIDEH KABOB (PERSIAN GROUND BEEF KABOB)

Steps:

• Grate onions using a food processor.
• Place the onion mixture into a blender and puree until smooth, about 2 minutes.*
• Place the onion mixture in a strainer over a bowl and drain the juice. Kabob will not hold its shape if mixture has too much water. Reserve the onion juice.
• Using the food processor again, but with the chopping blade, place meat and salt in alternating layers with the onion mixture.
• Add onion juice little by little if mixture is dry. Meat-onion mix should have elasticity and stretch to it.
• Put kabob mix into big bowl and knead like dough. The more you knead the kabob mix, the lighter the kabob. Texture should be airy, not a solid mass like in a hamburger. Kabob mix shouldn't be sticking to your hands.
• Allow kabob to marinate in a refrigerator in a covered bowl for 2-4 hours.
• Remove kabob mixture from the refrigerator and start your charcoal at least 30 minutes prior to grilling.
• The amount of meat you use, depends on the size of skewers you have. Long flat skewers work best with ground beef kabob as it holds the meat better than a thin round skewer. For our skewers we started with a baseball-size ball of kabob mix.
• Gently pierce the meat patty with your skewer and slide it down to the middle of the skewer. Use reserved onion juice or water to keep your hands moist and to keep them from sticking to the meat.
• Softly squeeze the meat flat as you position the meat onto the skewer. Make sure you leave room on either ends of the skewer as it rests over your grill.
• Using two fingers to mimic scissors, pinch both ends of the kabob meat, cutting off any excess.
• Also using two fingers softly squeeze down the skewer leaving ridges.
• Place skewers on the grill. The meat should not touch any grill plates. Instead the skewers should be propped up over your coals or flame. You know your grill is ready when you hold your hand over the grill for 3 seconds and your hand feel too hot to remain there.
• Cook until done, approximately 15-20 minutes, turning the skewers every minute to evenly cook. If you wait too long and cook one side too much before turning the skewer, your kabob will fall off the skewer.
• As kabobs are done, remove from grill and remove meat from skewers by grabbing it with a sheet of lavash bread and sliding it down the skewer.
• Place the kabob on a serving dish and cover with another sheet of lavash to keep the meat warm.

KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)

Steps:

• Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
• Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mold meat mixture onto the skewers.
• Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.

KABAB KUBIDEH - PERSIAN GRILLED GROUND MEAT

Steps:

• Drain the juice from the grated onion very well.
• Mix all ingredients well; cover and refrigerate overnight.
• Divide the meat into 10-12 portions.
• Press each portion around long metal skewers and shape evenly (you're looking for a sausage shape).
• Place the skewers a few inches away from the grill coals.
• Turn frequently to brown and then cook each side for a few minutes.

PERSIAN LAMB AND BEEF KEBABS / KUBIDEH

Steps:

• 1. Place the lamb, beef, 2 teaspoons salt, 1 teaspoon pepper, and the baking soda in a large bowl and stir to blend. Transfer the mixture to a large heavy saucepan. Set the saucepan over very low heat and knead the mixture with your hands until it's warmed through and very smooth, about 5 minutes. Remove from the heat.2. Cut the onion into 1-inch chunks, then grate it through the next-to-smallest holes of a four-sided hand grater or process it in a food processor you should have about 1 cup grated onion. Add the onion to the meat mixture in the saucepan and knead again, this time off the heat, until the onion is thoroughly mixed in, another 5 minutes.3. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary.4. Line a baking sheet with plastic wrap. Divide the mixture into 8 equal portions. Lightly wet your hands with cold water, then, starting about 1 inch from the tip of a skewer, mold each portion around the skewer to form a flattish sausage 11 to 12 inches long and 1 inch wide. Using the fore- and middle fingers of one hand in scissors fashion, make a series of shallow ridges the length of the sausage, perpendicular to the skewer. Place each kebab as it is made on the prepared baking sheet, then cover loosely with plastic wrap and refrigerate for 1 to 2 hours.5. If desired, set up the grill for grateless grilling. Preheat the grill to high.6. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned and cooked through, 6 to 8 minutes in all.7. Use a lavash to protect your hand as you slide each kubideh off its skewer onto a plate. Serve accompanied by lavash.Makes 8 kubideh serves 8 as an appetizer, 4 as an entrée

TURKEY KUBIDEH (PERSIAN GROUND MEAT KABOB)

Steps:

• Peel onion, grate in food processor (or by hand, but it can get messy and teary).
• drain juice from onion - place onion into mixing bowl.
• Add all the other ingredients. mix well.
• divide result into 4 portions, and roll each into 9 inch long rolls, and skewer using metal skewers. Before skewering, check to see if the meat mixture breaks when bent. if it does, you'll need to add a little more flour and re-mix the meat mixture - otherwise it will fall off the skewer. Don't add too much flour. it's not a cake.
• grill the meat until done over medium heat.
• Serve over rice.

PERSIAN LAMB AND BEEF KEBABS / KUBIDEH

Steps:

• 1. Place the lamb, beef, 2 teaspoons salt, 1 teaspoon pepper, and the baking soda in a large bowl and stir to blend. Transfer the mixture to a large heavy saucepan. Set the saucepan over very low heat and knead the mixture with your hands until it's warmed through and very smooth, about 5 minutes. Remove from the heat.2. Cut the onion into 1-inch chunks, then grate it through the next-to-smallest holes of a four-sided hand grater or process it in a food processor you should have about 1 cup grated onion. Add the onion to the meat mixture in the saucepan and knead again, this time off the heat, until the onion is thoroughly mixed in, another 5 minutes.3. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary.4. Line a baking sheet with plastic wrap. Divide the mixture into 8 equal portions. Lightly wet your hands with cold water, then, starting about 1 inch from the tip of a skewer, mold each portion around the skewer to form a flattish sausage 11 to 12 inches long and 1 inch wide. Using the fore- and middle fingers of one hand in scissors fashion, make a series of shallow ridges the length of the sausage, perpendicular to the skewer. Place each kebab as it is made on the prepared baking sheet, then cover loosely with plastic wrap and refrigerate for 1 to 2 hours.5. If desired, set up the grill for grateless grilling. Preheat the grill to high.6. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned and cooked through, 6 to 8 minutes in all.7. Use a lavash to protect your hand as you slide each kubideh off its skewer onto a plate. Serve accompanied by lavash.Makes 8 kubideh serves 8 as an appetizer, 4 as an entrée