Kabob Koobideh (Ground Meat Kebabs)

This is another Iranian recipe I have made multiples times.

For today, I'm sharing my version of Iranian Kubideh or Koobideh, ground meat kebabs. I have seen it spelled multiple ways. Though this wasn't specifically mentioned in the book, it is something that I envision Layla packing on a picnic to go meet Malachy. And because I remember eating fresh herb salads at my Iranian friend's table, I decided to serve my kebabs with a thick herb paste, similar to Argentinian chimichurri.

Ingredients

Kebabs

• 1/2 pound ground beef

• 1/2 pound ground lamb

• 1 egg, beaten

• 1/4 cup finely minced onion

• 2 cloves garlic, minced

• 1/4 teaspoon ground cumin

• 1/4 teaspoon freshly ground black pepper

• 1/8 t ground cinnamon

• 1/8 t ground cardamom

• Also needed: wooden skewers, grill pan

Herb Sauce

• 1/2 cup organic parsley, chopped

• 1 clove garlic

• juice from 1 organic lemon

• olive oil, as needed

Procedure

Soak wooden skewers for 20 to 30 minutes so they don't burn during cooking.

Herb Sauce

Place all the ingredients in the bowl of a food processor. Pulse till consistency that you want. Set aside.

Kebabs

Mix all of the kebab ingredients together in a bowl. I use my hands to make sure the spices are well-distributed.

Dry off the skewers. Then form elongated meatballs and pierce them with the skewers. Press the meat onto the skewers as tightly and evenly as possible.

Heat your grill pan and rub the surface with oil or butter. Place the skewers on the pan and cook for 1 to 2 minutes before rotating. Make sure the meat is completely browned; I think I rotated mine four times and cooked approximately 2 minutes per rotation.

Serve immediately with the herb sauce on the side.