Name: Ground Lamb Kababs (Kabab-e Kubideh)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Serves 6
Cuisine: Iranian
Ingredients: ½ cup (110 g) butter or olive oil; 1 tablespoon Fresh lime juice; 3 tomatoes, halved; 1 x 12 oz (350 g) package of lavash bread; 2 teaspoons freshly ground pepper; ¼ teaspoon turmeric; 4 cloves garlic, peeled and grated; 2 teaspoons sea salt; Zest of 1 lime; 2 lb (900 g) twice-ground lamb shoulder, or a mixture of 1 lb (450 g) each of ground lamb and ground beef; 2 tablespoons sumac powder*; ½ teaspoon baking soda; 2 medium, yellow onions, peeled and finely grated; 2 limes, halved; 12 flat metal skewers for kababs 2 skewers for tomatoes; ½ cup (25 g) sumac powder*; 1 cup (85 g) fresh Persian basil leaves*

Preparation info

Serves
6

Difficulty
Medium
Ready in
25 min

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

Ingredients

Onion Mixture

2 medium, yellow onions, peeled and finely grated
4 cloves garlic, peeled and grated
2

Method

To make the meat paste: In a large mixing bowl, combine all the ingredients for the onion mixture until grainy.
Add the ground lamb and knead with your hands for about 5 minutes. Cover the paste with plastic wrap and chill in the fridge for at least 30 minutes or up to 24 hours.
Start the barbecue at least 30 minutes before you want to cook, and let i