“Kabobi” is my given nickname growing up and it’s meaning is significant for good reason. Since I’m a big fan of traditional Persian cuisine & kabob, it was only fitting for my parents to call me “Kabobi”. Born in Tehran, Iran we were accustomed to eating traditional kabob made by fire on a pit. This is preferred and customary cooking style.

Kabob Koobideh (کباب کوبیده) is made with ground lamb or beef or a combination of the two. This is one of the most popular kabobs you can find on the streets of Iran. This Kabob is usually grilled over hot coals and is served in fancy restaurants and clubs, as well as in the little shacks scattered in any given public park. You can also find this kabob by following your nose in search of the source of the most heavenly aroma that fills the street or the indoor bazaar.The aroma will lead you to a vendor, or as we call “Kabobi” (the Kabob Guy, or in my case, Kabob Girl) with very modest equipment that sometimes can be as simple as a small charcoal grill and a bowl of ground lamb mixed with chopped onions and spices.

Ingredients

• 1 1⁄2 pounds ground beef (80-85% lean)
• 1 pound ground lamb (80-85% lean)1
• 1⁄2 medium yellow onions, quartered
• 3 garlic cloves, peeled and minced
• 1 egg
• 1 tsp salt
• 1 tsp sumac (sold at the Middle Eastern markets)
• 1⁄2 tsp ground black pepper
• 1⁄2 tsp turmeric powder
• 1⁄4 cup butter, melted (for brushing over the kabobs after grilling)

Directions

1. Finely chop the onion in the food processor. Transfer to a sieve and press on it with a spoon to drain all the liquid. Discard the liquid and mix the onion pulp with the ground meats.
2. For best results make this kabob with fresh ground beef and lamb, not previously frozen, in room temperature. Mix the meat and onion pulp with the rest of the ingredients and knead with your fingers.
3. After kneading the mixture for a few minutes it will resemble a paste that will stick together and will not fall apart when you pick it up in your hand. Make a ball with the mixture and place a 1-inch wide metal skewer on it, then start spreading the meat on the middle section of the skewer by opening and closing your fingers to stick the mixture securely to the skewer. Leave a few inches from the tip and handle section of the skewer clear for grilling. The thickness of the meat mixture should be about 1/2 inch all around the skewer.
4. Press the meat between your thumb and index finger to make several indentations about 1 inch apart. Arrange the prepared Kabobs on a shallow tray with raised sides or a baking dish, so the meat does not touch the surface of the pan.
5. The kabobs are going to take only minutes to grill. Arrange the kabobs on the grill and then right away start turning them in the order that they were placed; meaning, start turning the first skewer that was placed on the hot grill and continue with the rest of the skewers. The reason for this is that if one side of the kabob cooks through when you try to turn it, the uncooked part is going to fall off. Once the kabobs are grilled on both sides, you can turn them again until they are grilled to your taste.