Ground Lamb Kebab & Yogurt Shallot Sauce

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

banner
Preparation info
  • Servings:

    6

    • Difficulty

      Medium

    • Ready in

      50 min

Appears in
From Persia to Napa: Wine at the Persian Table

By Najmieh Batmanglij

Published 2015

  • About

Ingredients

Kebab

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

Method

  1. 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.
  2. Using damp hands, divide the meat paste into 12 equal lumps about the size of oranges. Roll each into a sausage shape