Long, flat skewers of finely ground seasoned lamb and beef, grilled over charcoal until smoky and juicy, served with buttery saffron rice and grilled tomatoes.
Ingredients
500g ground lamb
500g ground beef
2 large onions, grated and squeezed dry
1 tsp salt
1/2 tsp black pepper
1/2 tsp turmeric
1/2 tsp sumac
2 tbsp melted butter for basting
4 large tomatoes for grilling
Saffron rice for serving
Instructions
1Combine lamb and beef with grated onion, salt, pepper, turmeric. Knead vigorously 10 min until paste-like.
2Refrigerate mixture at least 2 hours for binding.
4Grill over high charcoal heat 3-4 min per side, basting with butter. Grill tomatoes alongside.
5Slide kebabs off skewers onto saffron rice. Serve with grilled tomato, sumac, and butter.
Did You Know?
A master koobideh maker is judged by whether the meat stays on the skewer without falling — this requires perfect kneading technique and meat-to-fat ratio.