Kabab Koobideh Recipe

Kabab Koobideh

Typically served with either traditional Persian rice or bread.

(Serves 4-5)

Ingredients:

1 ½ lbs lean ground beef, ground twice

3 onions very finely grated

2 egg yolks

½ teaspoon saffron

Salt and pepper as desired

Somag as desired

Preparation:

Place ground beef, grated onions, salt, pepper, and egg yolks in a large bowl.  Add the saffron stirred in a little hot water.  Kneed the meat until the combination is mixed well.   Cover and put into the fridge to marinate for at least 2 hours.

When ready, take the skewers, preferably about a half inch wide, and make them wet.  Taking a handful of meat at a time, press the meat tightly around the skewers so that it sticks.  Make sure to place the meat in the center of the skewers, allowing room on both ends to rest on the barbeque.

Preferred cooking technique is over a charcoal barbeque but gas can be substituted.  Make sure the heat is very high.  Now is the tricky part.  Place the skewers over the open flame to cook.  As the meat warms it will want to fall off the skewer until the point it is cooked.  Make sure to keep turning the skewers to avoid the meat from falling off.  Once cooked, sprinkle with somag and serve with rice or Persian bread.  It is typical to garnish with a barbequed tomato with can be cooked on a skewer in similar fashion.

This recipe and others can be found at www.cookpersian.com

Kabab Barg Recipe

Kabab Barg

Typically served with either traditional Persian rice or bread.

(Serves 6-8)

Ingredients:

2 lbs fillet or top round

4 onions, grated

1 cup lemon juice

Salt and pepper as desired

Somag as desired

Preparation:

Cut the meat into thin slices about 3 inches wide and 4 inches long.  Serrate the cut pieces with a fork, to create some porous openings.  Place the meat in a large bowl with the grated onions and lemon juice and mix.  Cover the bowl and let the meat marinate overnight or longer.

When ready to cook, remove the meat from the bowl and brush off the onions.  Sprinkle the pieces of meat with salt and pepper.   Insert 2 skewers into the 4 inch length of the meat.  Put the skewers through the same side of the meat but on each end so that the meat is spread flat across the 2 skewers.  Imagine you have just made the capital letter H with the horizontal bar being the meat.  Preferred cooking technique is over a charcoal barbeque but gas can be substituted.  Broil over an open flame and turn frequently until both sides are brown but still juicy.  Once cooked, sprinkle with somag and serve with rice or Persian bread.  It is typical to garnish with a barbequed tomato with can be cooked on a skewer in similar fashion.

This recipe and others can be found at www.cookpersian.com