Kabob E Kubideh Beef Or Lamb Kabobs Food

KOOBIDEH KABOB (PERSIAN GROUND BEEF KABOB)

Steps:

• Grate onions using a food processor.
• Place the onion mixture into a blender and puree until smooth, about 2 minutes.*
• Place the onion mixture in a strainer over a bowl and drain the juice. Kabob will not hold its shape if mixture has too much water. Reserve the onion juice.
• Using the food processor again, but with the chopping blade, place meat and salt in alternating layers with the onion mixture.
• Add onion juice little by little if mixture is dry. Meat-onion mix should have elasticity and stretch to it.
• Put kabob mix into big bowl and knead like dough. The more you knead the kabob mix, the lighter the kabob. Texture should be airy, not a solid mass like in a hamburger. Kabob mix shouldn't be sticking to your hands.
• Allow kabob to marinate in a refrigerator in a covered bowl for 2-4 hours.
• Remove kabob mixture from the refrigerator and start your charcoal at least 30 minutes prior to grilling.
• The amount of meat you use, depends on the size of skewers you have. Long flat skewers work best with ground beef kabob as it holds the meat better than a thin round skewer. For our skewers we started with a baseball-size ball of kabob mix.
• Gently pierce the meat patty with your skewer and slide it down to the middle of the skewer. Use reserved onion juice or water to keep your hands moist and to keep them from sticking to the meat.
• Softly squeeze the meat flat as you position the meat onto the skewer. Make sure you leave room on either ends of the skewer as it rests over your grill.
• Using two fingers to mimic scissors, pinch both ends of the kabob meat, cutting off any excess.
• Also using two fingers softly squeeze down the skewer leaving ridges.
• Place skewers on the grill. The meat should not touch any grill plates. Instead the skewers should be propped up over your coals or flame. You know your grill is ready when you hold your hand over the grill for 3 seconds and your hand feel too hot to remain there.
• Cook until done, approximately 15-20 minutes, turning the skewers every minute to evenly cook. If you wait too long and cook one side too much before turning the skewer, your kabob will fall off the skewer.
• As kabobs are done, remove from grill and remove meat from skewers by grabbing it with a sheet of lavash bread and sliding it down the skewer.
• Place the kabob on a serving dish and cover with another sheet of lavash to keep the meat warm.

LAMB AND BEEF KABOBS

Steps:

• In a small bowl, combine first five ingredients. Place the lamb and beef in a large resealable plastic bag; add half of the marinade. Place vegetables in another large resealable plastic bag; add the remaining marinade. Seal bags and turn to coat; refrigerate 1 hour. , On eight metal or soaked wooden skewers, alternately thread lamb, beef, onions, red peppers and mushrooms. Grill, covered, over medium heat 5-6 minutes on each side or until meat reaches desired doneness and vegetables are tender. Serve with pita bread.

PERSIAN KOOBIDEH KABOB + VIDEO

Steps:

• Grate the onion (See Note 1) and place onion in a sieve set over a bowl to drain. Press and squeeze out all the excess water. Discard onion juice or save for soup or other use.
• In a bowl add the ground beef, lamb, shredded onions, garlic, parsley, salt, pepper, turmeric, paprika, and mix well. Divide meat mixture evenly into eighths and form the meat onto 8 skewers, molding and flattening meat around skewer with wet hands to make each kebab about 8" long (See Note 2). For a traditional look, gently press meat between thumb and index finger once meat is on skewer (see photos). If not using skewers, shape meat into eight 8" hot dog/sausage shapes. Set kabobs aside.
• Clean your grill and heat to 350°F. Oil your grill so these don't stick. Place the skewers on grill and cook until browned on each side and cooked through, 3-4 minutes per side.
• Allow meat to rest for 3-5 minutes and sprinkle with a little ground sumac, squeeze of lemon and or toum garlic spread. Serve immediately.

MARINATED GRILLED LAMB KABOBS

Steps:

• For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
• Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
• Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
• To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
• Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.

TURKEY KUBIDEH (PERSIAN GROUND MEAT KABOB)

Steps:

• Peel onion, grate in food processor (or by hand, but it can get messy and teary).
• drain juice from onion - place onion into mixing bowl.
• Add all the other ingredients. mix well.
• divide result into 4 portions, and roll each into 9 inch long rolls, and skewer using metal skewers. Before skewering, check to see if the meat mixture breaks when bent. if it does, you'll need to add a little more flour and re-mix the meat mixture - otherwise it will fall off the skewer. Don't add too much flour. it's not a cake.
• grill the meat until done over medium heat.
• Serve over rice.

KABOB-E-KUBIDEH--BEEF OR LAMB KABOBS

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.

PERSIAN LAMB AND BEEF KEBABS / KUBIDEH

Steps:

• 1. Place the lamb, beef, 2 teaspoons salt, 1 teaspoon pepper, and the baking soda in a large bowl and stir to blend. Transfer the mixture to a large heavy saucepan. Set the saucepan over very low heat and knead the mixture with your hands until it's warmed through and very smooth, about 5 minutes. Remove from the heat.2. Cut the onion into 1-inch chunks, then grate it through the next-to-smallest holes of a four-sided hand grater or process it in a food processor you should have about 1 cup grated onion. Add the onion to the meat mixture in the saucepan and knead again, this time off the heat, until the onion is thoroughly mixed in, another 5 minutes.3. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary.4. Line a baking sheet with plastic wrap. Divide the mixture into 8 equal portions. Lightly wet your hands with cold water, then, starting about 1 inch from the tip of a skewer, mold each portion around the skewer to form a flattish sausage 11 to 12 inches long and 1 inch wide. Using the fore- and middle fingers of one hand in scissors fashion, make a series of shallow ridges the length of the sausage, perpendicular to the skewer. Place each kebab as it is made on the prepared baking sheet, then cover loosely with plastic wrap and refrigerate for 1 to 2 hours.5. If desired, set up the grill for grateless grilling. Preheat the grill to high.6. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned and cooked through, 6 to 8 minutes in all.7. Use a lavash to protect your hand as you slide each kubideh off its skewer onto a plate. Serve accompanied by lavash.Makes 8 kubideh serves 8 as an appetizer, 4 as an entrée

KABAB

Steps:

• mix all ingredients in a food processor, pulse for a few seconds just enough to mix them. If you don't have a food processor, mix them well with your hands in a bowl.
• shape like jumbo hot dogs, not foot long just 3 inches long.
• skewer them and grill each side until cooked; you can put 2 kebabs for each skewer then serve warm.