KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)
Kabob koobideh is made with ground lamb or beef or a combination of the two. This is one of the most delicious kabob recipes I have ever found. The kabobs are usually grilled over hot coals or any BBQ.
Provided by Nick Perry
Categories World Cuisine Recipes Middle Eastern Persian
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
- Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mold meat mixture onto the skewers.
- Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 3.5 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 494.2 mg, Sugar 1.3 g
LULEH KEBABS- PERSIAN GROUND LAMB KEBABS
Make and share this Luleh Kebabs- Persian Ground Lamb Kebabs recipe from Food.com.
Provided by PalatablePastime
Categories Lamb/Sheep
Time 27m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Soak wooden skewers in warm water for 20-30 minutes prior to preparing food.
- Place meat in a large bowl; add the onion, egg, salt, pepper, and cinnamon.
- Beat with a spoon until well mixed and the meat turns lighter in color.
- Take a handful of the mixture and form it around the skewer to approximately 6" long and 1" in diameter to make an elongated patty (it helps to oil hands, and lay out some wax paper to work on). If your meat is too wet to work with, as sometimes happens with too much onion or wet meat, it can help to just shape the kebabs on a piece of non-stick foil and grill them that way, on the foil, turning the kebab over as it cooks and comes together.
- Set kebabs aside on wax paper on another plate until ready to grill.
- Grill kebabs over hot coals or under broiler until cooked through, turning once.
- Serve with lemon wedges, and chelou (rice) with a sprinkling of sumak seasoning (optional).
SILKY GROUND LAMB PATTIES (SHAMMI KEBAB)
These kebabs are made exceptionally silken and smooth by being made fine in a blender, and then kneaded in a dough-like fashion. The result is a smooth, soft, melt-in-the-mouth pattie.
Provided by eatrealfood
Categories Lunch/Snacks
Time 1h10m
Yield 8 patties
Number Of Ingredients 19
Steps:
- Heat a large pan and add all the ingredients listed for the patties.
- At first, stir on high heat for 4-5 minutes, reduce to medium heat, and continue to cook about 30-40 minutes until the ground lamb is cooked.
- Then, increase heat and let the meat dehydrate till totally dry and crumbly - you want to remove as much moisture as possible, while at the same time taking care to stir so that the lamb does not burn.
- Let cool a bit, remove the whole spices if you like, and then add the breadcrumbs, ground coriander and cumin and egg white.
- Blend in a food processor till fine.
- Put into a bowl and chill for 2 hrs or overnight (if left in fridge overnight, allow to come to room temperature first).
- Knead mixture for at least 5-7 minutes, as if you were working a dough - the more you do this the softer the patty will be.
- Shape the patties into balls and flatten.
- Heat oil on moderate setting, add cook patties on one side undisturbed for at least 3-4 minutes before flipping over, and continue to cook until it crisps up on the outside.
- Sink your teeth inches.
Nutrition Facts : Calories 353.3, Fat 23.9, SaturatedFat 8.5, Cholesterol 41.5, Sodium 107.3, Carbohydrate 23.6, Fiber 6.9, Sugar 2.4, Protein 13.9
SPICY MEXICAN LAMB KEBABS
Many Mexican recipes start with a paste made with various rehydrated dried chiles, onion and fruit juices. Here a paste is used as a spicy marinade to flavor tender chunks of lamb. The hearty taste of red meat and the spicy heat of chiles creat the perfect marriage. For a smoky heat, try chipotle chiles. For over-the-top heat, use scotch bonnet chiles. For a nice bit of spice without a lot of burn, experiement with jalapeno or serrano chiles. Serve the lamb rolled in warm tortillas accompanied by the traditional beans and rice. Try the paste on chicken, beef or pork, too. Time does not include marinating time.
Provided by Crafty Lady 13
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak ancho chile in small bowl of boiling water to cover 30 minutes or until chile is soft. Strain, reserving soaking liquid. Place chile and all remaining marinade ingredients in blender; blend to form smooth paste, adding reserved soaking liquid as needed.
- Pour marinade over lamb and red onion in resealable plastic bag. Refrigerate 2 hours, turning occasionally.
- Heat grill. Remove lamb and onion from marinade, leaving on plenty of the spice paste; discard marinade. Alternately thread lamb and onion onto 4 (12-inch) metal skewers. Grill, covered, over medium-high heat or coals 8 to 10 minutes or until browned on all sides and lamb is pink in center. Garnish with cilantro sprigs and lime wedges.
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