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Ground Beef Kabob (Kabob-eh Koobideh)

 

INGREDIENTS:

2 medium onions

2 lbs ground beef

2 tsp salt

1. Using a food processor grate:
• 2 medium onions
2. Place the onion mixture into a blender and puree until smooth, about 2 minutes.*
3. Place the onion mixture in a strainer over a bowl and drain the juice. Kabob will not hold its shape if mixture has too much water.
4. Using the food processor again, but with the chopping blade, place in alternating layers:
• 2 lbs ground beef
• onion mixture
• 2 tsp salt
5. Add onion juice little by little if mixture is dry. Meat-onion mix should have elasticity and stretch to it.
6. Reserve and freeze remaining onion juice for future marinades.
7. Put kabob mix into big bowl and knead like dough. The more you knead the kabob mix, the lighter the kabob. Texture should be airy, not a solid mass like in a hamburger. Kabob mix shouldn't be sticking to your hands.

 

* This step can be skipped. The key to great ground beef kabob, is to make sure your onions are pureed very smoothly. You don't want to taste the onion pieces, as you would in a hamburger. The texture is very different.

 

Prep Time: 30 mins

 

 

Kabob in the Oven:

1. Preheat oven to broiler 500º with broiler pan inside.
2. After oven is ready, remove pan and apply with non-stick spray.
3. Starting with a 3-4 inch ball, form kabob mix into desired shape. Use onion juice to keep your hands moist and to keep them from sticking to the meat.
4. Place kabobs onto prepared pan. Mini metal skewars can also be used, but are optional.
5. Place pan at the top-most position in oven, closest to heating element.
6. When the kabobs start to brown, approximately 5-7 minutes, turn kabobs over and broil other side for 5 more minutes or until cooked through.

 

Difficulty: Easy

Cook Time: 10-15 mins

Servings: 6-8

 

 

INGREDIENTS:

1 TBS butter or margarine

1 14.5 oz can of diced tomatoes

1 TBS sumac, plus more when served

 

Kabob on the Stove:

1. Heat a large non-stick skillet to medium high and add:
• 1 TBS butter or margarine
2. While butter melts, shape kabobs into desired form and place onto hot skillet.
3. After approximately 3-5 minutes, turn kabobs over and brown other side.
4. Remove kabobs from skillet and add:
• 1 14.5oz can of diced tomatoes
• 1 TBS sumac
5. When tomato juice reduces by a third, add reserved kabob, reduce heat and simmer for minutes.

 

Difficulty: Easy

Cook Time: 20 mins

Servings: 6-8

 

 

Kabob on the Grill:

1. Preheat grill.
2. The amount of meat you use, depends on the size of skewers you have. Long flat skewers work best with ground beeg kabob as it holds the meat better than a thin round skewer.For our skewers we started with a handful of kabob mix
3. Gently pierce the meat patty with your skewer and slide it down to the middle of the skewer. Use onion juice or water to keep your hands moist and to keep them from sticking to the meat.
4. Softly squeeze the meat flat as you position the meat onto the skewer. Make sure you leave room on either ends of the skewer as it rests over your grill.
5. Using two fingers to mimic scissors, pinch both ends of the kabob meat, cutting off any excess.
6. Also using two fingers softly squeeze down the skewer leaving ridges.
7. Place skewers on the grill. The meat should not touch any grill plates. Instead the skewers should be propped up over your coals or flame. You know your grill is ready when you hold your hand over the grill for 3 seconds and your hand feel too hot to remain there.
8. Cook until done, approximately 15-20 minutes, turning the skewers every minute to evenly cook. If you wait too long and cook one side too much before turning the skewer, your kabob will fall off the skewer.
9. Tomatoes can also be placed on a skewer to grill.
10. As kabobs are done, remove from grill and place kabobs between layers of lavash bread or tortillas (or cover with foil) to keep warm.

 

 

Difficulty: Intermediate

Cook Time: 15-20 mins

Servings: 6-8

Serving Suggestions: Serve with white basmati rice or with bread. Kabob is traditionally seasoned with sumac, adding a tangy flavor. Radishes and fresh herbs like basil, tarragon and green onions are typically served, too. Above sandwich pictured with yogurt with cucumbers. Also try our Grilled Tomato Kabob, Filet Mignon Kabob (Kabob-eh Barg) and our Chicken Breast Kabob (Joojeh Kabob). Read about this recipe in the Family Spice Blog! And read about grilling kabobs on the Family Spice Blog here!