Persian Kabobs (grilled)

This is a staple in persian cooking. After many years of trying various recipes, we finally found one that rivaled restaurant quality. The key to cooking these on the grill is to elevate them so that the kabob meat doesn't touch the grill. They tend to fall apart or dry out if they are directly on the grill, so if you can't elevate them, I'd recommend baking them (method from kaboburritos).

Servings: Serves 4 to 6

Servings: Serves 4-6

1 lb. ground beef

1 lb. ground lamb

2 tsp. salt

1 tsp. ground pepper

½ tsp. baking soda

1 large onion peeled and finely grated

1 tbs. ground sumac

½ tsp. turmeric

2 garlic cloves peeled and crushed

Knead all ingredients together. Take orange-sized balls and mold into sausage-lie shapes, molding around a flat, long skewer (hard to find - can also just shape into hamburger patties). Cook on grill for 3 to 5 minutes per side. It is best if meat does not touch the grill. When we do on the skewers, we usually line the side of the grill with bricks or similar object to elevate. Baste with 2 tbs. melted butter and ½ tsp. lime juice before removing. Sprinkle with sumac and serve with basmati saffron rice.

Servings: Serves 4 to 6

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