Beef Kebab Kubideh On Flatbread For Fiesta Friday #23
Beef Kebab
Kebab Kubideh is minced or ground meat, beef, lamb or even chicken, formed onto a skewer and grilled, the meat is succulent and delicious. It can be served with rice, and on the side Torshi (Iranian pickled vegetables) grilled tomatoes and salad or as shown here on flat bread. I thought that something grilled would be a great addition to the Fiesta Friday dishes. Sprinkle generously with Sumac, if you can’t find it locally order online, Amazon carries as well as many online spice stores, it really adds great flavor to the meat. I want to pass on two recipes for Torshi the first is an eggplant torshi, from Azita from her wonderful blog Fig and Quince, the second is from the incredible Fae of Fae’s Twist and Tango, a mixed vegetable torshi
This weeks Fiesta Friday happens to fall on The 4th of July, a day we celebrate our countries Independence. It’s a day when we all get together with family and friends, eat, drink and remember how lucky we are to have our freedom. So all of us at Angie’s amazing party will do just that, enjoy each others company, eat and drink and have a great time. This weeks party is co hosted by Sylvia@superfoodista and Margy@la petite casserole, I love both of their blogs and am so happy that they are hosting this weeks festivities together.
Makes at least a dozen
- 2 pounds ground beef (you can also use ground lamb)
- 1 large onion grated on the largest grate and drained of juices
- 2 egg yolks
- salt and pepper to taste
- sumac (optional but highly recommended) to sprinkle on meat after cooking)
- 2 small cucumbers diced
- 2 tomatoes diced
- 1 cup chopped parsley
- 1/2 teaspoon dried mint
- juice of 1 lemon
- salt and pepper to taste
- Grate the onion and drain, I squeezed it in a double paper towel. Put the onion in a bowl, add the beef, egg yolks and some salt and pepper, Mix well. Cover and refrigerate for 1 hour
- If you are using bamboo skewers submerge in water while the meat is resting in the refrigerator. Dice the cucumbers, parsley and tomatoes, add the lemon juice and season with mint, salt and pepper. Form meat onto skewers whatever size you want, heat your grill and place meat skewers onto grill. You want the meat cooked medium done. Let grill 3-4 minutes on each side turning over once. Test for doneness, just poke with your finger it should feel firm but not dry. NOTE: I find it’s best to refrigerate your kebab once formed onto the skewers for about an hour before grilling.
- Remove from heat and tent with foil while you prepare your bread. Grill the bread either on the burner or in a pan, brush with olive oil and lay kebab onto bread, sprinkle with a little sumac (optional) and spoon some of the cucumber and tomato on top.
- Suggestions for other garnishes: Crumbled feta cheese, plain yogurt mixed with cucumber and mint.
Fiesta Friday
apuginthekitchen 
I want some!! 🙂 Delicious!
Thanks Lori, wish I could give you some!
Oooh nice and what is sumac? X
Sumac is a spice, read about it here http://en.wikipedia.org/wiki/Sumac. It’s used in many Middle Eastern recipes. Delicious!! Kind of lemony peppery, just really good. Thanks so much.
ah I think i will try to get some, says it can be poisonous too, woohh!!! I presume nothing particular for me to look out for when ordering?
Poison oh geez, well I guess if you eat it by the tbs full maybe. A sprinkle must be harmless.
Wow, Suzanne, you’ll make everyone happy with your perfect Kabab-kubideh, especially on 4th of July bbq. Thank you for the kind mention.
Thanks Fae and Oh dear, I spelled it wrong. How terrible will change it. It’s one of my favorites and I have to make your torshi.
Wow, that looks so good!!
They are delicious, thank you so much.
Sumac is something I still haven’t tried by itself, only within za’atar. I wonder what it’s like with pulses. Funny, it’s a spice that I never seem to notice at the International store. Although, it’s packed to the rafters with lots of goodies. Was there last week stocking up on several things. So I’m sure they must carry it. Anyway, hoping you’re having a fabulous day. And managing to celebrate!
Thanks Johnny, we cancelled the celebration today been raining on and off. Too bad because it’s beautiful out now, a little cool and breezy would be perfect. Oh well, I love sumac on just about any thing from meat to veggies. Highly recommend.
Perfect meal in my book: ground meat (I’m not much of a chop person), seasonings and bread! Yum!
Thanks Sue, I love how portable and easy these are. Delicious too!!
Plus it’s fun to say “koubideh”!
Ha! You”re right it is fun to say kubideh , hey that rhymes!
oops I misspelled. dang it!
I did too don’t worry saw how Fae spelled it and changed it!
Wow, that looks soooo good!!!
Thank you so much!
Sooo trying this. Yum.
Thank you so much, I love them. Either beef or lamb both delicious.
You are bringing great memories with this recipe! My kind of childhood food! My elders used to spread Greek yoghurt on the meat and garnish it with a heavily seasoned mix of parsley and scallions…
Oh my that sounds delicious, any chance you might post that some day. Thanks so much Viviana!
Very festive! Great post!
Thank you so much.
That looks delicious! Everything tastes good on a flatbread 🙂
Have to agree with you on that, I love flatbread. Still need to find a recipe I want to learn to make it. Thanks so much.
These would go down so well in our family Suzanne! I’ll be making these for sure! Sumac is one of my favourite spices to use these days. 🙂
I love sumac, it’s wonderful and I use it all the time. Thanks so much Margot.
I made up a batch of these last night for dinner Suzanne and they were so delicious! We had them with the cucumber/tomato salad, along with some yoghurt (mixed with fresh mint, lemon juice, garlic and seasoning), some hummus and wrapped up in homemade flatbreads. We’ll be making these again and again in the future – especially when it starts to warm up again! Thanks so much, Margot
Did you really, I’m so happy you tried and thrilled that you liked them. Thank you so much, you just made my evening.
Suzanne, these look WONDERFUL but for the meat. Can you think of a subsitute for that part ?
And exactly what kind of flatbread are you using, please …?
I wish I could say I made the flatbread but I didn’t, I simply bought the brand my store carries, it’s made by a company called Aladdin. As for the kebab, well although I haven’t tried it I’m wondering if you ground portobello mushrooms if that might work, you want a vegetarian option right? Portobello’s are very meaty and may work, not sure they would mold onto a skewer though. It would be interesting to try it. Thank you so much.
I shall see if we have ’em Downunder ! 🙂
I can’t seem to get my flatbread looking as beautifully cooked as yours, damn you. [grin]
I lay the flatbread directly in the gas burner and using my tongs I flip it until it’s hot and perfectly browned/charred. I do it on my stove. Best of luck hope it works. Try the flatbread that way it works great
Oh, I shall !!! – broolyant ! Thanks, Suzanne !
It’s the best way to do flatbread , pita and naan works like a charm.
Meant to ask: approx. what diameter flatbread ?
Well it’s probably about 8 inches in diameter
Gotcha. Thanks. Thought it was fairly small. Cooks up a treat but !
For sure thanks and let me know how it goes.
Sumac is one of my FAVORITE spices, I love it on chicken. GREAT recipe Suzanne 🙂
Thank you so much Jess.
I love your recipe and the addition of Sumac. Great Kebbab!
Thank you, the sumac plays a much larger role than you would think. I don’t like eating kebab without it.
meat on a stick…. beautiful! great recipe.. a vegetarian version? c’mon…please…this is meat on a stick! awesome!
Thanks so much Mr. Fitz!
Looks delicious, Suzanne!
Thanks so much!
Omg Suzanne! Your kebab looks very scrumptious, especially because you’ve used beef meat instead of the classical lamb, that is not my favourite… Your dish is perfect to be enjoyed during these summer days…. thanks a lot for bringing it over to FF!
Thank you for hosting this week and thanks so much for the compliment, You are too kind.
This post made me drool. I wish I could say I’m kidding … but no, it really did! Thank you for the shout out!
LOL, thanks Azita, I was inspired by the photo’s of the food from your recent trip to Iran. Now that had me drooling so much I had to install a moat around my computer.
These look good. I had never heard of sumac, it’s always good to garner an extra morsel of culinary knowledge – so thank you.
You are welcome, its wonderful on meat.
That looks so good! I really need to stop and eat dinner. LOL.
Yea, just came home from a BBQ, was nice to have someone else do the cooking. Thanks so much!
What a delicious contribution to Fiesta Friday Suzanne! I would totally try these! I see kebab very often presented at fairs (which are sort of like Fiestas ;-), but I love that yours are made with beef, I bet they taste fantastic! Thanks so much for sharing with all of us at the Fiesta and hope you had fun partying! hugs, Sylvia
Mmm looks yummy, a great dish for the fourth too! I hope you had a great holiday 🙂 x
Thanks Michelle, it was very nice. Thank you.
Love this recipe Suzanne!!! Looks like the perfect dinner for a causal evening with friends. And that flatbread looks great– I’ll have to see what I can find here…
It is a great meal to have with friends. When ever we grilled this was on the menu, a pile of warm grilled flatbread and the kebabs. it was heavenly. Thanks so much.
This is intriguing Suzanne – kind of a middle-eastern burger equivalent I guess. I’ll definitely try these this summer on the bbq. Thank you for posting!
Yes exactly it’s like a Middle Eastern burger. It tastes great, if you make it hope you like. Thanks so much.
These looks amazing! I love kebabs:)
Thank you so much!
I want some too ;-D – I love the spices used and the side dishes to add to the pita. Great BBQ dish!
Thanks Cindy, I love having these at a BBQ!
Who can resist a good kebab? 😀
Wow!
Cheers
Choc Chip Uru
Not I, thanks so much Uru!!
Yum! I would love to try this with lamb. The vegetable mix sounds like its packed with tons of fresh flavor.
Thanks Mary Frances, it’s wonderful with minced lamb. It’s wonderful on the grill!
Oh this looks so good, Suzanne! Perfect 4th of July food!
Thanks so much Patty!
I spent most of my teen years in the middle east, but never heard of Kebab Kubideh or torshi – thanks Suzanne for helping me learn something new.
It’s Iranian the kubideh and torshi but I know there are variations all over the Middle East. I love the food of Iran and the Middle East. I would love to eat my way around that part of the world. Thanks Shashi.
This post is amazing! I have always wanted to eat food like that! I just don’t know how to make it! I think I’ll make a goal to make myself eat more diverse food. http://Foryourbrainandbelly.com