Persian kebab koobideh

• Meat

  • 3 lbs Beef, Finely Ground

• Produce

  • 1 tsp Coriander
  • 2 Cloves Garlic
  • 2 tbsp Mint, fresh
  • 2 Onions, large
  • 1/4 cup Parsley, fresh

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Kosher salt
  • 1 tsp Pepper, ground
  • 2 tbsp Sumac
  • 1 tsp Turmeric, ground

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 1/2 cup Bread crumbs, dry

Found on afterorangecounty.com

Description

Ingredients

• 2 Large Onions, Peeled, Grated and Drained
• 3 Pounds Finely Ground Beef, 80% Beef, 20% Fat
• ¼ Cup Fresh Parsley, Finely Minced
• 2 Tablespoons Fresh Mint, Finely Minced
• 2 Cloves Garlic, Finely Minced
• 2 Eggs, Lightly Beaten
• ½ Cup Dry Bread Crumbs
• 2 Teaspoons Kosher Salt
• 1 Teaspoon Ground Pepper
• 1 Teaspoon Ground Turmeric
• 1 Teaspoon Cumin
• 1 Teaspoon Coriander
• 2 Tablespoons Sumac

Directions

• Drain the grated onions through a strainer, pressing the onions to release the juice.
• Discard the onion juice and transfer the onions to a large mixing bowl.
• Add the ground beef, parsley, mint, garlic, eggs, bread crumbs, salt, pepper, turmeric, cumin, coriander and sumac.
• Using your hands, mix until well combined.
• Divide the meat mixture into eighths and shape into long, narrow cylinders.
• Slide the meat cylinders onto metal skewers, molding and flattening the meat around the skewers.
• If not using skewers, shape the meat into long cylinders about 1.5 inches wide and place on a baking sheet.
• Sprinkle the meat with sumac.
• Preheat BBQ grill.
• Place skewers on grill and cook over medium heat about 4 minutes on each side, until meat is thoroughly cooked and lightly browned.
• Kebabs can also be cooked on a baking sheet under a broiler in the oven or on a grill pan on the BBQ.
• Remove meat from skewers (if using skewers), sprinkle with sumac and serve.