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Posts tagged ‘Persian kebab’

Beef Kebab Kubideh On Flatbread For Fiesta Friday #23

 

Beef Kebab

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
  1. 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
  2. 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.
  3. 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.
  4. Suggestions for other garnishes: Crumbled feta cheese, plain yogurt mixed with cucumber and mint.
Fiesta Friday

Fiesta Friday