Persian Kabob (Koobideh)

 

I grow my own herbs in the backyard!

Ingredients:

(5 to 6 skewers)

1.5 Pounds (about 700grams) ground chuck (beef or veal)

(For a good juicy kabob you need a bit fatty meat, like 85/15. Most of the fat will drip from meat while grilling)

1 medium onion

1 tablespoon salt

1 teaspoon black pepper

2 tablespoons of turmeric powder mixed with water (optional)

5-6 small tomatoes

How to make it:

Grate the onion or use blender to puree it

Mix the meat with grated onions

Add salt & pepper & turmeric liquid

Make a small ball of meat (about 4 oz.) in your hand and spread the meat on the skewer evenly

Grill on open fire, turning the skewers frequently

(Do not overcook the meat)

You can grill tomatoes on the same type of skewer along with the kabobs 

*

Serve with basmati rice or eat with bread (like a wrap)

& 

Don't forget fresh herbs and or fresh raw sweet onions on the side

Vodka, Scotch Whiskey, and of course red Australian Shiraz wine go well with this kabob!