Kabab Featured

 

3 lbs (1360 g) Ground Beef (85% Lean)

  • 2 Small Onions

  • 1 Tbsp (Approximately) Salt or as preferred

  • 1 Tsp (Approximately) Black Pepper Powder or as preferred

  • 1 Tsp Turmeric

  • 1 Tsp (Approximately) Ground Sumac.

  • 1/4 Tsp Saffron

PREPARATIONS:
1- Soak the saffron for 10 minutes.
2- Grate the onions and drain the excessive juice.
DIRECTIONS:
1- Combine grated onions with ground beef in a large bowl.
2- Add salt, black pepper powder, turmeric and ground sumac to the bowl (Knead the mixture thoroughly after adding each ingredient).
3- Add 2 to 3 tsp of the soaked saffron to the bowl.
4- Knead for 7 minutes.
5- Cover the bowl with a lid or plastic wrap.
6- Keep the beef mixture in refrigerator to marinate for 8 to 12 hours.
Note: For the best result use koobideh skewers to grill the kabobs (koobideh skewers are long and flat and wider than normal skewers).
7- Place a fistful of beef mixture on a skewer and flatten as show in the video.
8- Grill the kabobs on the grill.
9- turn the kabobs often to avoid burning.
10- Grill few tomatoes and peppers to serve on the side.
11- Kabobs can be served with rice.

http://aashpazi.com/kabab-koobideh

 

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