Name: Ground Lamb Kabab (Kabab-e Kubideh-ye Gusfand-e Tabrizi)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves: 6
Cuisine: Iranian
Ingredients: ¼ teaspoon ground saffron threads dissolved in 1 tablespoon rose water; 1 package (12 oz/340 g) lavash bread; 14 flat ¼ in/6 mm-wide sword-like metal skewers; 2 lb/900 g twice-ground boneless lamb shoulder, or beef (85% lean); 2 teaspoons fine sea salt; 2 teaspoons freshly ground pepper; 2 tablespoons slivered pistachios; 1 cup/225 g butter or oil; Persian basil; 2 limes, cut in half; ½ teaspoon turmeric; ½ teaspoon baking soda; 2 medium yellow onions, peeled, grated, juice squeezed out (keep pulp discard juice); 1 teaspoon fresh lime juice; 2 cloves garlic, peeled and grated; 2 tablespoons fresh parsley leaves; ½ cup/50 g sumac powder

Preparation info

Serves:
6

Difficulty
Medium
Ready in
40 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

I prefer to use lamb for this kabab, but you can also use just beef, or half lamb and half beef. I suggest you try just lamb, you might love it.

Ingredients

Lamb Paste

2 lb/900 g twice-ground boneless lamb shoulder, or beef (85% lean)
2

Method

For the lamb paste: In a warmed (helps in binding the meat), wide skillet, combine all the lamb paste ingredients. Knead with your hands for a few minutes. Cover the paste and let stand for at least 30 minutes and up to 24 hours in the refrigerator.
Start a bed of charcoal at least 30 minutes before you want to cook and let it burn until the coals are gl