KEBAB Koobideh kebab

Koobideh kebab

Ingredients

500 gm minced lamb

1 onion

4 cloves of garlic

Salt to taste

Black pepper to taste

1 egg

2 green chillies (optional)

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Place the meat in a mixing bowl. Grate the onion and press between your palms or in a muslin cloth to remove excess moisture, add the pressed onion, grated garlic and chillies (optional) to the meat. Add salt, pepper, egg and mix well. Cover with cling wrap and marinate for a minimum of 1 hour but preferably overnight.

To make Koobideh kebab, make a ball of the meat in your hand and place around a flat skewer.  Keep playing with the meat around the flat skewer to ensure it binds well and does not fall off the skewer while cooking. Place the skewers on a flat tray or surface. You can place the kebabs on the barbecue immediately or allow them to set in the fridge for 20 min to 1 hour.

To cook the kebab

(Charcoal is the best and preferred medium, however you can also cook them in your oven, regular barbecue or a griddle pan on the gas stove).

Cook over a medium heat for 10 minutes or depending on how rare or well done you like your meat. Turn them regularly to ensure they are cooked on all sides.

Gently pull the cooked kebabs off the skewers with a piece of flat bread, sprinkle with sumac and serve either on it's own or with flat bread or rice.

To serve it as the famous Iranian dish Chelo kebab, also grill whole tomatoes and serve the kebabs with rice, butter, the tomato and an additional sprinkling of sumac.