Kabab Kobide (Persian Minced Meat Kebab)
Kabab kobide is Persian minced meat kebab, and it is built on a simple idea: a long rest in the fridge. The ground beef or lamb sits with turmeric, sumac, pepper and finely minced onion for at least four hours, turning faintly yellow as the seasonings sink in. Grilled on skewers next to a tomato and an onion, it is served with rice or naan and a last dusting of tart sumac.
Instructions
Put the ground meat in a bowl with the black pepper, sumac, turmeric, minced onion and salt, and mix until evenly combined. The meat should take on a slightly yellow tint from the turmeric.
Cover the bowl and chill the mixture for 4 hours, or leave it overnight. This rest lets the spices and onion work into the meat.
Shape the chilled meat mixture around skewers, pressing it on firmly so it holds together over the heat.
Grill the skewers along with the tomato and onion until the meat is cooked through and the vegetables are tender and lightly charred.
Serve the kebabs with the grilled tomato and onion, alongside cooked white rice or naan. Finish with a little extra sumac, to taste.
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