Kabab Koobideh

by farhood zafari
(iranchef.com)

Kabab Koobideh


500 grams ground lamb or beef
2 large onions (grated)
1 large egg (beaten)
4 medium tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sumac (optional)


Directions:

Mix meat, onions, egg, salt and pepper well and leave in the refrigerator overnight (or for several hours).

Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat.

Serve with hot Polow (Chelow) or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread.