Beef Koobideh Kebab Recipe

2 lbs. Ground Beef (70/30 is best)

2-3 Large Onions

1 tbsp. Salt

1 tsp. Pepper

3-4 tsp. Saffron Water

1 tsp. Baking Soda

1/2 tsp. Turmeric

Melted Butter (for basting)

Sumac (for garnish)

Directions

Forming the Kebabs:

1. Grate the onions using a box grater or in a food processor until the water separates. Drain liquid completely and squeeze out the excess.
2. Prepare the saffron by adding a few ice cubes to let it melt into a saffron liquid.
3. Combine the rest of the ingredients along with the onions an saffron liquid and mix until the mixture becomes tacky.
4. Form 8 oz. balls of the mixture and form on flat skewers.

BBQ:

1. Prep charcoals until they are white and fully lit.
2. Lay the skewers across the coals with at least a 6″ gap between the coals and the skewers.
3. Turn the skewers every 10 seconds so the meat sets.
4. Total Cook time should be around 2-3 minutes or until the meat is browned.

Tips

• Baste the meat with melted butter close to removing from the skewers for an amazing flavor.
• Kebabs falling off skewers can require some practice. Be patient and make sure to flip the skewers frequently.
• Marinating overnight enhances the flavor of the dish and let’s the saffron shine through.