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Persian Lamb and Beef Kebabs / Kubideh |
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Serves: 4 Print this RecipeIRAN Advance Preparation: 1 to 2 hours for chilling the kebabs Special Equipment: 8 wide, flat, long metal skewers Ground lamb and beef kebabs (kubideh) are the truest test of the competency of an Iranian kebabi man. When properly prepared (kubideh is the Persian word for "chopped" or "mashed"), these kebabs are moist, succulent, and feather light-no small feat considering that the principle ingredients are beef and lamb, and rather fatty (at least 25 percent) beef and lamb at that. The following recipe requires a little work, but the results are astonishing. Serve it, unskewered, on a mound of Persian Rice with a Golden Crust. Be sure you grate or purée the onion just prior to adding it to the meat; this will keep it from getting too strong (the longer it remains in contact with air, the stronger it becomes). 1 pound ground lamb 1 pound ground beef round or sirloin 2 teaspoons salt, or more to taste 1 teaspoon black pepper, freshly ground, or more to taste 1/2 teaspoon baking soda s 1 onion, large, peeled Pita bread or Lavash 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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