PERSIAN KOOBIDEH KEBAB Apr 11 Written By Eleanor Debel https://www.youtube.com/shorts/weTciql3cfY PrintPERSIAN KOOBIDEH KEBAB Yield 2-4Prep time10 MinCook time20 MinTotal time30 Min Ingredients 1 large white onion, cut in half and peel removed 8-10 saffron threads 1 Tbsp sumac 1 ½ tsp kosher salt ½ tsp ground black pepper 1 lb ground lamb 1 lb ground beef InstructionsPreheat a grill to medium heat on one side, we will be cooking these kebabs on indirect heat. Set a box grater into a bowl and grate your onion into the bowl. Transfer all the grated onion to a towel and squeeze as much liquid out of the onion as you can. Discard the liquid then add the grated onion back into the bowl. Add the saffron threads to a mortar and pestle and grind down the threads into a powder. Add 1-2 ice cubes and let bloom. You want the ice to be fully melted before you add the saffron to the meat. To the grated onion, add the sumac, salt, pepper, ground lamb and ground beef. Mix to combine then add in the saffron liquid. Using your hand or a wooden spoon you want to mix the meat, spices and onion thoroughly and vigorously so that the meat mixture becomes almost sticky, there should be a film on the inside of the bowl where the meat was mixed. Take your metal skewer and form a ball of meat about the size of a baseball around the skewer in the center. Then gently squeeze the meat up and down the skewer to create a flattened layer about 1 inch wide over the skewer. Use your thumb and forefinger to create slight indents down the kebab. Repeat this process with all the meat. Cook your kebab on the grill over indirect heat, the side of the grill that is not lit. Flip the kebab constantly while cooking until slightly charred and cooked through, about 10-12 minutes depending on the heat of your grill. Serve warm with sumac onions and hot pita bread. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatramadaneasy Eleanor Debel
PERSIAN KOOBIDEH KEBAB Apr 11 Written By Eleanor Debel https://www.youtube.com/shorts/weTciql3cfY PrintPERSIAN KOOBIDEH KEBAB Yield 2-4Prep time10 MinCook time20 MinTotal time30 Min Ingredients 1 large white onion, cut in half and peel removed 8-10 saffron threads 1 Tbsp sumac 1 ½ tsp kosher salt ½ tsp ground black pepper 1 lb ground lamb 1 lb ground beef InstructionsPreheat a grill to medium heat on one side, we will be cooking these kebabs on indirect heat. Set a box grater into a bowl and grate your onion into the bowl. Transfer all the grated onion to a towel and squeeze as much liquid out of the onion as you can. Discard the liquid then add the grated onion back into the bowl. Add the saffron threads to a mortar and pestle and grind down the threads into a powder. Add 1-2 ice cubes and let bloom. You want the ice to be fully melted before you add the saffron to the meat. To the grated onion, add the sumac, salt, pepper, ground lamb and ground beef. Mix to combine then add in the saffron liquid. Using your hand or a wooden spoon you want to mix the meat, spices and onion thoroughly and vigorously so that the meat mixture becomes almost sticky, there should be a film on the inside of the bowl where the meat was mixed. Take your metal skewer and form a ball of meat about the size of a baseball around the skewer in the center. Then gently squeeze the meat up and down the skewer to create a flattened layer about 1 inch wide over the skewer. Use your thumb and forefinger to create slight indents down the kebab. Repeat this process with all the meat. Cook your kebab on the grill over indirect heat, the side of the grill that is not lit. Flip the kebab constantly while cooking until slightly charred and cooked through, about 10-12 minutes depending on the heat of your grill. Serve warm with sumac onions and hot pita bread. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatramadaneasy Eleanor Debel
