Kabob-e-Kubideh–Beef or Lamb Kabobs

1

Mix all ingredients in a mixing bowl. Cover and let sit on counter a few hours or in the refrigerator overnight.

2

This Kabob is traditionally grilled over hot coals out of doors, wrapped around long thin flat pieces of metal. Since I don’t have the right tool I do it the alternate way.

3

Form meat into oblong patties about the size of the palm of your hand. Cook over hot coals for about 5 minutes on each side, or until meat is cooked to taste.

4

Kabobs may also broiled in the oven 5 minutes on each side.

5

Traditionally kabobs are served sprinled with powdered sumac (gives a sort of sour citrus flavor) along with a mound of steaming rice. Each portion of rice is accompanied by a pat of butter and an egg yolk which are mixed with the rice. The rice should be hot enough to cook the egg and melt the butter.

6

Kabobs are also often served wrapped in a piece of flat bread in place of rice.