KABOB-E-KUBIDEH--BEEF OR LAMB KABOBS
My baby sister is married to a Persian. We love the food from his culture. This is an easy dish to make and is best served with basmati rice, grilled tomatoes and a salad of finely diced tomatoes, onion and cucumber mixed with freshly squeezed lemon or lime juice.
Provided by Marsha Gardner
Categories Beef
Number Of Ingredients 9
Steps:
- 1. Mix all ingredients in a mixing bowl. Cover and let sit on counter a few hours or in the refrigerator overnight.
- 2. This Kabob is traditionally grilled over hot coals out of doors, wrapped around long thin flat pieces of metal. Since I don't have the right tool I do it the alternate way.
- 3. Form meat into oblong patties about the size of the palm of your hand. Cook over hot coals for about 5 minutes on each side, or until meat is cooked to taste.
- 4. Kabobs may also broiled in the oven 5 minutes on each side.
- 5. Traditionally kabobs are served sprinled with powdered sumac (gives a sort of sour citrus flavor) along with a mound of steaming rice. Each portion of rice is accompanied by a pat of butter and an egg yolk which are mixed with the rice. The rice should be hot enough to cook the egg and melt the butter.
- 6. Kabobs are also often served wrapped in a piece of flat bread in place of rice.
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