Kabab Koobideh - Persian Grilled Ground Lamb On Skewers
Serving: 8 skewers
2 pounds finely ground lamb, (grind it 2-3 times)
1 large onion, grated, squeeze out the juice
Salt or to taste
1 teaspoon black pepper or to taste
For Grilled Vegetables:
4 medium firm and ripe tomatoes, cut in halves
2 medium onions, quartered *optional
8 hot green peppers *optional
- In a large bowl combine all the ingredients and mix well with your hands until the mixture becomes well blended and sticky. Set aside at room temperature for at least an hour.
- Leave a bowl of water next to you on the counter for dipping your hands to prevent stickiness while placing the lamb on the skewers.
- You may divide the ground lamb into equal portions in advance or take a handful and shape into an oval and place on a flat and long metal skewer and press onto the skewer, making sure that both ends are sticking as well. The thickness and the length of the kababs depend on your preferences. When all the skewers are done, set aside for at least half an hour.
- Turn on the gas grill and make sure it's very hot, then one by one place the skewers on the grill. Turn each skewer over quickly and continue to do so until the lamb is browned on both sides and well cooked.
- Place the vegetables directly on the hot grill or place them on the thin metal or wooden skewers and grill over the flame.