Skewered Ground Lamb Kabab

Name: Skewered Ground Lamb Kabab (Kabab-e kubideh)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 1 teaspoon fresh lime juice; 14 flat ¾-inch/1.5cm skewers; 2 pounds (900 g) twice-ground lamb shoulder, or beef (85%), or half lamb and half beef; 2 teaspoons sea salt; 2 teaspoons fresh ground black pepper; ½ teaspoon baking soda; 2 medium yellow onions, finely grated; ½ cup (110 g) salted butter or olive oil; 2 cloves garlic, peeled and grated; Zest of 1 lime; 2 tablespoons sumac powder; ¼ teaspoon ground saffron dissolved in 1 tablespoon rose water, or ¼ teaspoon turmeric; ½ cup (50 g) sumac powder; 1 package (12 ounces) lavash bread; 2 limes, cut in half; and Persian basil

Kabab-e kubideh

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
40 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Lamb Kabab

2 pounds (900 g) twice-ground lamb shoulder, or beef (85%), or half lamb and half beef

Method

To make the meat paste, in a warm, wide skillet, combine all the kabab ingredients. Knead with your hands for about 5 minutes. Cover the paste and let stand for at least 30 minutes and up to 24 hours in the refrigerator.
Start charcoal at least 30 minutes before you want to cook and let it burn until the coals are g