Recipe: Kubideh Kabab - Ground Meat Kababs

by Habeeb Salloum, Nov 4, 2004 | Destinations: Iran / Tehran

Serves 6

2 pounds lamb with a little fat, ground or processed until very smooth
2 medium onions, grated
2 eggs, beaten
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon thyme

Combine all ingredients, except butter, mixing well until sticky. Divide into about 20 balls, then with hands, place each ball around a skewer and mold to about 1 1/2 inch thickness in the shape of a large cigar. Grill for a few minutes on each size, brushing occasionally with butter, until done.

Should be served as above with grilled tomatoes, atop a platter of rice.

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