4th of July weekend…time for grilling!
One of our favorite things to grill is Kebab-e Kubideh or Persian ground beef kebabs.
As you can probably tell from my posts, we do not eat much meat for dinner. And very little of that meat is beef, perhaps it is once a month. So, when we do eat beef. it needs to be something that is a real treat, and that typically means it is a Persian dish. Check out some of the other Persian beef dishes:
Khoresh Gol Kalam (Cauliflower Stew)
Gheimeh (Beef and Split Pea Stew)
Qormeh Sabi (Green Vegetable and Beef Stew)
All of the stews have one thing in common; the beef is second fiddle to the vegetables. The stew is built around the vegetable, and the beef add the protein. Not so for the kebabs, these are all about the beef. The tomato and rice are the supporting players.
In making the kebabs this time, we were not able to use our outdoor grill (for reasons too frustrating to discuss); but not to fear, they could also be made using the oven broiler. No, it is not as cool as cooking them on the outdoor grill, but it still works.
Kebab-e Kubideh
1 lb ground beef
1 large onion, grated
1 clove garlic, minced
1 egg, beaten (from Farmer Kim)
1 tsp turmeric
Kosher salt
Freshly ground black pepper
4 tomatoes
Sumac
Directions
In a glass bowl, using your hands, mix together beef, onion, garlic, egg, turmeric, salt and pepper.
Cover and refrigerate for several hour or overnight.
Form the meat into long ovals and spear through with a heavy metal kebab spear. Place on a plate or grilling pan.
Spear the tomatoes as well.
Grill or or use the oven to broil, turning after 5 – 9 minutes.
Cook an additional 4 – 5 minutes, until done.
Serve with rice, one of the tomatoes, and sumac for sprinkling. enjoy!
Serves 4.
Andrea's Garden Cooking 