Iranian Kabab Koobideh

Servings: 4

Ingredients:

Ground lamb or beef, 500 g

Large onions, two, grated

Garlic, one clove, crushed

Large egg, one, beaten

Medium tomatoes, four

Salt

Black pepper

Turmeric, one teaspoon, optional

Sumac, optional

Cooking Instructions:

Mix meat, onions, garlic, egg, salt, pepper and turmeric well and leave in the refrigerator overnight or for several hours. Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. (If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat. Again, turn a few times). Serve with hot Basmati rice or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread.

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