Ground Lamb Kebab & Yogurt Shallot Sauce

Name: Ground Lamb Kebab & Yogurt Shallot Sauce (Kabab-e kubideh ba nun-o gojeh va mast-o musir)
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: Servings: 6
Cuisine: Iranian
Ingredients: ½ teaspoon lime juice; 2 tablespoons butter; ½ teaspoon salt; 2 limes, cut in half; bowl of fresh basil leaves; 1 package (12 ounces) lavash bread; ½ cup sumac powder; 1 large onion, peeled and finely grated; 1 clove garlic, peeled and grated; ½ teaspoon baking soda; 2 tablespoons ground sumac; 2 teaspoons coarse salt; 1½ teaspoon freshly ground black pepper; 2 pounds lamb shoulder, twice ground, or beef; ¼ teaspoon turmeric

Kabab-e kubideh ba nun-o gojeh va mast-o musir

Preparation info

Servings:
6

Difficulty
Medium
Ready in
50 min

Appears in

From Persia to Napa

By Najmieh Batmanglij

Published 2015

About

Ingredients

Kebab

2 pounds lamb shoulder, twice ground, or beef
¼ teaspoon turmeric

Method

In a warm mixing bowl, combine meat and the rest of the kebab ingredients. Knead with your hands for about 5 minutes to form a paste that will adhere well to the cooking skewers. Cover the paste and let stand for 15 minutes at room temperature.
Using damp hands, divide the meat paste into 12 equal lumps about the size of oranges. Roll each into a sausage shape