Koobideh
Directions
- 1Grate onions using the larger setting of a box grater. Squeeze out excess water using a kitchen towel.
- 2Add the grated onions to a bowl.
- 3Add ground meat, salt, black pepper and baking soda to the bowl.
- 4Mix everything with your hands until well combined.
- 5Refrigerate for at least 30 minutes.
- 6Once chilled, take a tennis ball-sized piece of the mixture and form it into a tight ball.
- 7Place the ball onto a flat metal skewer and shape it into a log.
- 8Make grooves along the length of the log every inch or so.
- 9Repeat steps 6-7 with the remaining meat mixture.
- 10Grill on medium-high heat, flipping every 30 seconds until nicely caramelized and cooked but still juicy.
- 11Warm the bread up on the grill.
- 12Serve with rice, or make "noon-e sirda kabob" using the grilled bread to wrap the koobideh with sumac onions and grilled gojeh.
Ingredients
- 4 onions
- 1 package ground meat 80/20 or fattier
- 1 pinch salt
- 1 pinch black pepper
- 1 teaspoon baking soda
- 1 bread
- 1 serving sumac onions
- 1 serving grilled gojeh
Equipment
box graterbowlknifeflat metal skewersgrill
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