What could be more perfect for Labor Day than grilled kabobs! Nothing sounds better than being outside in the glorious weather with lemonade in hand as you fire on the grill.
Check out this recipe for a Persian spin on kabobs in portion controlled morsels. Though trust us, you will want to eat more than one.
- 1 ½ pounds ground beef (80-85% lean)
- 1 pound ground lamb (80-85% lean)
- 1 ½ medium yellow onions, quartered
- 3 garlic cloves, peeled and minced
- 1 egg
- 1 tsp. salt
- 1 tsp. sumac (sold at Middle Eastern markets)
- ½ tsp. ground black pepper
- ½ tsp. turmeric powder
- ¼ cup butter, melted
- 4 ripe but firm Roma tomatoes
- 1 large green bell pepper, stem removed, deseeded, quartered
- Olive oil
- 10 1-inch skewers and various smaller skewers for the vegetables
- Meat should be fresh and at room temperature.
- Finely chop onion pieces in a food processor. Place a fine metal mesh over a bowl to strain the processed onion (press) and discard the juice.
- Add the onion pulp to a medium bowl as well as the ground beef and lamb, mixed garlic, salt, spices, and egg.
- Knead all ingredients together for several minutes until the mixture is paste-like and sticks to itself.
- Fill up a small bowl with tap water to wet your fingers as you make the kabobs.
- Divide meat into 10 balls, then, taking one ball in hand, place on top of 1-inch skewer and squeeze meat around until it is a ½ inch thick. Leave top and bottom of skewer clear. Once finished, set gently over a shallow baking sheet. Repeat for all 10 kabobs.
- Prepare the vegetable kabobs by tossing the vegetables in olive oil and placing them in various orders on thin skewers.
- To Grill Kabob Koobideh: Take two square metal pipes and place parallel to each other on the top and bottom of the cooking grate lengthwise. Place tip of skewers on top pipe and handle on bottom to prevent the meat from sticking to the grate and falling off. Prepare the grill; it will be ready when the coals are gray and covered in ash!
- Since vegetables take longer to grill, start with vegetables and half way through add the meat kabobs.
- Arrange as many skewers as possible on the grill. As soon as the last kabob is placed, begin turning the skewers in the order they were placed. This firms the meat on all sides and ensures they do not fall off the skewer. Continue turning until they are done, ideally with a nice grilled color on outside and no pink inside while maintaining juiciness. This will not take long!
- Once finished, take meat and vegetable kabobs off the grill and wrap them in aluminum foil until it is time to serve them.
- When serving, take a large piece of flat bread and use it like a mitt to pull the kabobs off the skewer and onto the serving platter. Once all kabobs are plated, brush melted butter over them.
- Enjoy with Persian rice and the vegetable kabobs!