Mar 6, 2007

Persian Ground Meat and Onion Kebabs

Credit: Steve Giralt

(Kebab Kubideh)

SERVES 4

Food author Ramin Ganeshram first tasted these kebabs in 1978 when she visited Iran with her mother; this is our adaptation. When the kebabs are served with steamed basmati rice, called chelo, they're known as chelo kebab.

2 medium yellow onions, peeled and grated
1⁄2 lb. ground lamb
1⁄2 lb. ground sirloin
1 clove garlic, peeled and finely chopped
1 egg, lightly beaten
1⁄4 cup dry bread crumbs
2 tsp. salt
1⁄2 tsp. freshly ground black pepper
1⁄2 tsp. ground turmeric
1⁄4 tsp. paprika
1 pinch saffron threads
1 tbsp. butter, melted
Ground sumac, optional

1. Drain onions in a sieve set over a bowl for 2 hours. Press onions to release more juice, then transfer to a large bowl, discarding juice. Add ground meat, garlic, egg, bread crumbs, salt, pepper, turmeric, and paprika, and mix well. Divide meat mixture evenly into eighths and shape into 5" cylinders. Slide meat cylinders onto 8 large flat wide metal skewers, molding and flattening meat around skewer to make each kebab about 8" long, 1 1/2" wide, and 1/4" thick (or if not using skewers, shape meat into eight 8" × 1 1/2" × 1/4" rectangles). Set kebabs aside.

2. Preheat a charcoal grill if using metal skewers, or heat a grill pan without sides over medium-high heat for nonskewered meat. Meanwhile, heat a small skillet over medium heat for 2 minutes. Remove skillet from heat, add saffron, and swirl threads around until lightly toasted, about 30 seconds. Crush saffron with a mortar and pestle, then add 1 tbsp. boiling water and stir in butter.

3. Brush kebabs with saffron butter. Put skewered kebabs over medium-hot coals or on grill pan; if cooking kebabs without skewers, put them on grill pan. Grill kebabs until browned on each side and cooked through, 3–4 minutes per side. Brush kebabs with remaining saffron butter and sprinkle with a little sumac (if using).

4. Slide kebabs off skewers (if using skewers) and serve with Persian Steamed Rice, if you like.

This article was first published in Saveur in Issue #73

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Ratings & Reviews (2)

by losgofres on 2010-05-18

I've made these kebabs on a grill pan, sauté pan, and on a George Foreman grill. They are so delicious and surprisingly cheap to make (considering you have saffron and turmeric already on hand). The meat comes out really tender and juicy and the onions are essential so don't cut down on them even though it seems like they would take over the dish--they don't! The meat reheats very well in the microwave or on a skillet so don't worry about making a bunch and reheating the kebabs throughout the week.

I just wish I could find some of those wide skewers so I can grill them on the BBQ or next time I go camping! :)

by RANIA on 2011-10-01

This is a good recipe, I never tried it with egg before. Kofta is very versatile...the way my mother did it (the Egyptian-ish version) is without the egg or saffron, and added fresh parsley. We rolled them into long meatballs (without skewers). You don't need to grill them, just turn up your over very high and brush the kofta with some melted butter before putting it in there. You can turn the broiler on for a minute or so to brown the surface. Don't serve it too well-done either, because it will be too dry. True kofta is on the medium-cooked side, and a little pink inside.

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