Persian Beef Skewers (Kabab Koobideh)

Ingredients

• about 680 g Ground beef
• 1 large Onion
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 tsp Turmeric powder
• 1 tbsp Sumac

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Grate the 1 large onion. Squeeze the grated onion firmly with your hands to remove as much liquid as possible.
2. 2In a large bowl, combine the about 680 g ground beef, the squeezed grated onion, 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp turmeric powder, and 1 tbsp sumac.
3. 3Mix the ingredients together thoroughly with your hands. Knead the mixture for 5 to 7 minutes. Continue kneading until the mixture becomes smooth and holds together well, like a cohesive dough.
4. 4Divide the meat mixture into 4 equal portions. Shape each portion into a long, thin, flat skewer shape, about 2.54 cm thick. You can use skewers if you have them, or just shape them by hand.
5. 5Preheat your grill to medium heat, around 175°C. Place the shaped meat skewers on the grill.
6. 6Grill the skewers for 10 to 12 minutes. Turn the skewers occasionally to ensure they cook evenly on all sides. The skewers are done when they are browned on the outside and cooked through. For ground beef, an internal temperature of 71°C indicates it is safely cooked.
7. 7Remove the skewers from the grill and let them rest for 2 minutes before serving. This helps the juices redistribute, making the meat more tender.
8. 8Serve the Persian Beef Skewers with rice or bread.

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