Kabab-e Kubideh

By MelanieAnn

Ingredients

• 2 pounds lean twice ground beef or 1 pound beef and 1 pound lamb shoulder
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon baking soda
• 1 large onion, peeled and finely grated

Details

Servings 6
Preparation time 40mins
Cooking time 50mins

Preparation

Step 1

1. In a large mixing bowl, combine meat and the rest of the ingredients. Knead with your hands for about 5 minutes to form a paste that will adhere well to cooking skewers. Cover paste and let stand for 15 minutes at room temperature.

2. Using damp hands, divide the meat paste into 12 equal lumps about the size of oranges. Roll each into a sausage shape 5 inches long and mold it firmly around a flat, sword-like skewer. Cover and keep in a cool place.

3. Start charcoal at least 30 minutes before you want to cook and let it burn until the coals are glowing eveny.

4. For the baste, melt 2 tablespoons butter in a small sauce pan. Add a pinch of salt and 1/2 teaspoon lime juice.

5. Arrange the skewers on the grill 3 inches above the coals (bricks make a good platform for grill uses), keeping in mind that the ground meat should not touch the grill. After a few seconds, turn the meat gently to heop it attach to the skewers and to prevent it from falling off.

6. Grill the meat 3 to 5 minutes on each side, and brush with baste just before removing from the grill. Avoid overcooking it. The meat should be seared on the outside, juicy and tender on the insside.

7. Spread lavash bread on a serving platter. Loosen the meat from the skewers and slide the meat off using anothert piece of bread. Arrange the meat on the bread, sprinkle with sumac or lime juice to taste, and cover meat with more lavash bread to keep it warm. Serve immediately.