Persian Lamb And Beef Kebabs Kubideh Recipes

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.

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.

Steps:

• Cut beef into cubes 1x1/2 inch. Add to a medium mixing bowl along with the onion, salt, black pepper, and lime juice. Mix well, cover, and refrigerate overnight.
• Preheat grill for high heat.
• Thread beef on skewers, 6 to 8 pieces per skewer.
• Lightly oil grate, and place kebobs on grill. Cook for 3 to 4 minutes per side, 12 to 16 minutes in all.

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).

Steps:

• 1. Pound the lamb pieces lightly with a heavy-bladed knife to tenderize, and make shallow incisions in them. Place the lamb in a large glass or Pyrex bowl.
• 2. Add the onion, garlic, salt, pepper, lime juice, and saffron water and mix well. Cover and marinate for at least 24 and up to 72 hours in the refrigerator. Turn the meat twice during this time.
• 3. Start a bed of charcoal at least 30 minutes before you want to cook and let it burn until the coals glow. You can use a hair dryer to accelerate this process.
• 4. Meanwhile, thread 5 or 6 pieces of meat onto each skewer, leaving a few inches free on both ends. Spear tomatoes onto separate skewers.
• 5. For basting, combine the butter, lime juice, saffron water, salt, and pepper in a small saucepan. Keep warm over very low heat.
• 6. When the coals are glowing, place the tomatoes on the grill; then 1 minute later place the skewered meat on the grill. Grill for 3 to 4 minutes on each side, turning frequently, and basting occasionally. The total cooking time should be 6 to 10 minutes. The meat should be seared on the outside, pink and juicy on the inside.
• 7. Spread lavash bread on a serving platter. When the meat is done, steady it with a piece of lavash bread while you pull it off the skewer. Brush with the basting mixture, garnish with grilled tomatoes, and cover with lavash bread to keep the food warm.
• 8. Serve immediately with saffron steamed rice , lavash bread, and fresh scallions and basil. NUSH-E JAN!
• Najmieh Batmanglij shares her tips with Epicurious:
• •Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months. •Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads." •Though wood or charcoal will impart the most authentic, smoky flavor, this dish can also be prepared using a gas grill or a broiler. •Although flat, 1/8-inch-wide skewers are traditional (the swordlike shape prevents the meat from turning as you cook it), any grilling skewers can be used. •Lavash is a thin flatbread sold in Middle Eastern groceries. "Look for lavash that's soft, but not doughy," says Batmanglij. She also recommends Persian pickles, called torshis and available at www.sadaf.com, to accompany this dish. Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads." •Though wood or charcoal will impart the most authentic, smoky flavor, this dish can also be prepared using a gas grill or a broiler. •Although flat, 1/8-inch-wide skewers are traditional (the swordlike shape prevents the meat from turning as you cook it), any grilling skewers can be used. •Lavash is a thin flatbread sold in Middle Eastern groceries. "Look for lavash that's soft, but not doughy," says Batmanglij. She also recommends Persian pickles, called torshis and available at www.sadaf.com, to accompany this dish.