Entree: Iran – Shiraz / Fars – کباب کوبیده ➤ Kabāb-e Kūbideh (skewered seasoned minced meat grilled over an open flame)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 45 min

Total 55 min

Ingredients

- 2 lb (908 g) ground meat total (1 lb / 454 g ground beef and 1 lb / 454 g ground lamb)
- 1 large onion, grated, about 1 1/4 cups (300 g)
- 1 large egg, approx. 50 g
- 2 tbsp (30 g) fine breadcrumbs or fine semolina
- 1 1/2 tsp (9 g) kosher salt
- 1 tsp (2.3 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground turmeric
- 2 tbsp (30 ml) vegetable oil for brushing
- 8 metal skewers or long flat skewers (if wooden, soaked)
- 2 tbsp (10 g) chopped fresh parsley (optional)
- 1 lemon, cut into wedges (for serving)
- 1 tbsp (6 g) ground sumac (for sprinkling)
- 2 cups (370 g) basmati rice, uncooked (for serving) or lavash bread
- 4 tbsp (60 g) unsalted butter mixed with a pinch of saffron (optional, for serving)

Instructions

1. Put the grated onion in a fine mesh strainer, press down and let sit 10 minutes to drain excess liquid, reserving onion juice if desired for moisture.
2. In a large bowl combine ground beef and ground lamb with the grated onion, egg, breadcrumbs, salt, pepper, turmeric, and parsley if using. Mix thoroughly by hand for 3–5 minutes until the mixture is sticky and cohesive.
3. Cover the bowl and chill the mixture 30–60 minutes; chilling helps it firm for shaping.
4. Divide the meat into 8 equal portions. Wet your hands, press each portion onto a flat metal skewer forming a long, slightly flattened sausage about 8–10 inches (20–25 cm) long and 1–1.25 inches (2.5–3 cm) thick.
5. Preheat a charcoal grill or gas grill to high heat; if using oven broiler, preheat broiler and place rack 4–6 inches (10–15 cm) from heat.
6. Brush the kebabs lightly with vegetable oil and grill 3–4 minutes per side, turning to char evenly, until internal temperature reaches 160°F (71°C) and exterior is nicely browned.
7. While kebabs cook, prepare basmati rice according to package instructions and finish with butter and saffron if desired.
8. Remove kebabs from skewers onto a platter, sprinkle with ground sumac, serve with lemon wedges and rice or lavash.