Entree: Iran – Azerbaijani Iran – کباب کوبیده ➤ Kabāb Kūbideh (Minced meat kebab)

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 12 min

Additional 45 min

Total 1 hr

Ingredients

- 1 lb (454 g) ground lamb
- 1 lb (454 g) ground beef (preferably 80/20)
- 1 large yellow onion, grated and excess juice squeezed out (about 8 oz / 225 g)
- 1 large egg (50 g)
- 1 1/2 tsp (9 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 tsp (1 g) ground turmeric (optional, for color)
- 1/8 tsp (0.5 g) ground cumin (optional)
- 2 tbsp (30 ml) finely chopped fresh parsley (optional)
- 8 metal or soaked bamboo skewers
- 4 medium tomatoes (about 6 oz / 170 g each), halved for grilling
- 2 tbsp (30 ml) neutral oil (vegetable or grapeseed) for basting
- Sumac, for sprinkling (no measurement required)
- 2 tbsp (30 g) unsalted butter, softened (for basting or finishing, optional)

Instructions

1. In a large bowl combine the ground lamb and ground beef, grated onion (squeezed dry), egg, salt, pepper, and optional turmeric, cumin, and parsley.
2. Mix thoroughly by hand for 4–6 minutes until the mixture becomes sticky and cohesive; this helps the meat adhere to the skewers.
3. Divide the mixture into 8 equal portions (about 4 oz / 115 g each). With wet hands, press each portion along a skewer into an even, long flat sausage shape about 3/4–1 inch (2–2.5 cm) thick.
4. Cover the skewers and refrigerate for 30–60 minutes to firm up (longer if possible, up to 2 hours).
5. Preheat a charcoal grill or gas grill to medium-high heat (direct heat). If using a broiler or cast-iron pan, preheat until very hot.
6. Thread halved tomatoes onto skewers or place them on the grill to cook alongside the kebabs. Lightly brush kebabs with neutral oil.
7. Grill the kebabs over direct heat, turning and basting occasionally with remaining oil or softened butter, until nicely charred and cooked through, about 8–12 minutes total depending on thickness.
8. Remove from the grill and let rest 2–3 minutes. Sprinkle with sumac to taste and serve immediately with grilled tomatoes and saffron rice or flatbread.