13009 Ground Beef and Lamb Kabobs Serves 12 Wed Aug 06 08:17:39 -0700 2008 Tue Feb 03 21:24:43 -0800 2009 Licensed http://www.chow.com/recipes/13009 Wed, 04 Feb 2009 05:24:43 GMT Kabobs are a favorite Persian food, commonly sold by vendors at the bazaar. These kabobs may be made with ground beef, veal, or lamb, or a combination of any two, as here, normally molded around broad, sword-like skewers. If the specialized skewers are not available, the kabobs may be formed onto metal skewers and grilled suspended over glowing coals, that is, never coming in contact with the grill surface, or on a perforated piece of aluminum foil. Kabobs made from red meat are normally garnished with ground sumac, which adds a sour accent.

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  • Combine the onion and garlic in the workbowl of a food processor and purée very fine.
  • Add the onion-garlic purée to the remaining ingredients of the meat mixture in the bowl of an electric mixer. Beat the meat mixture for several minutes, using the paddle attachment, until the mixture develops elasticity. Or stir vigorously in one direction by hand, with a wooden spoon.
  • Divide the meat mixture into 24 balls. Roll each ball into an oblong shape about 5 inches [13 cm] long, and form around a broad skewer, pressing the meat firmly to the metal. Cover and chill until ready to cook. (The skewers can be prepared several hours in advance.)
  • Combine the butter, lime juice, salt, and pepper and stir well. Reserve warm until needed.
  • Heat a charcoal grill until the coals are evenly glowing and covered with ash. Suspend the skewers 3 inches [8 cm] over the coals by placing firebricks at a proper distance for the skewers to be suspended over the coals. Handle the skewers gently so the meat does not fall off, and cook the first side until the meat browns.
  • Carefully turn the skewers over and cook until the meat browns, sealing the meat to the skewers. Continue to grill the meat for 5 minutes more, turning occasionally. When done, the meat should be seared on the outside and pink, juicy, and cooked medium on the inside. Baste liberally on the last turn of grilling the skewers.
  • Place a piece of lavash flat bread on a plate. Carefully loosen the meat from the skewer with a knife and grasp the meat with another piece of lavash bread. Remove the meat to the plate, on top of the bread, and sprinkle with the ground sumac.
  • Cover the seasoned kabob with the bread used to remove it from the skewer. Garnish with scallion and basil. Accompany with a ramekin of yogurt. Serve 2 kabobs per person.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 1 large onion, diced

    ]]>     2 garlic cloves, bruised

    ]]>     1 pound [450 g] twice-ground beef sirloin, at room temperature

    ]]>     1 pound [450 g] twice-ground lamb shoulder, at room temperature

    ]]>     2 teaspoons [10 mL] salt

    ]]>     1 teaspoon [5 mL] ground black pepper

    ]]>     ¼ teaspoon [1 mL] ground cinnamon

    ]]>     1 tablespoon [15 mL] fresh lime juice

    ]]>     3 tablespoons [45 mL] melted butter

    ]]>     1 teaspoon [5 mL] fresh lime juice

    ]]>     ½ teaspoon [3 mL] salt

    ]]>     ¼ teaspoon [1 mL] ground black pepper

    ]]>     Lavash flat bread

    ]]>     ½ cup [120 mL] ground sumac (see Chef Notes) or lime wedges

    ]]>     6 scallions, minced

    ]]>     1 cup [240 mL] (loosely packed) basil leaves, torn

    ]]>     Plain natural yogurt, whipped

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