Persian ground lamb skewers, flavored with grated onion, saffron, and sumac, grilled until juicy and slightly smoky. To be served with roasted tomatoes, lavash, and fresh herbs.
Ingredients
- 700 g Ground lamb
- 2 pieces Yellow onion
- 2 tsp Fine salt
- 1 tsp Ground black pepper
- 1/2 tsp Ground turmeric
- 2 tsp Ground sumac
- 1 pinch Saffron threads
- 40 g Unsalted butter
- 4 pieces Tomatoes on the vine
- 4 slices Lavash bread
- 1 piece Red onion
- 0.5 bunches Flat-leaf parsley
- 0.5 bunches Fresh mint
Method
- Grate the onions very finely, then squeeze them firmly in a strainer or a clean kitchen towel until they yield almost no more juice.
- Mix the ground lamb with the squeezed onion, salt, pepper, turmeric, and some of the sumac; knead until the mixture becomes sticky and homogeneous under your fingers.
- Cover the meat mixture and let it firm up in the refrigerator until dense, chilled, and easy to shape without tearing.
- Crush the saffron between your fingers, steep it in the warm melted butter, then keep this flavored butter soft for basting.
- With slightly wet hands, press the meat mixture around flat skewers or shape it into elongated logs for a grill pan; make small indentations with your fingertips to recreate the traditional look.
- Heat a grill, a plancha, or a large grill pan until high heat radiates from it, then sear the koobideh without moving them until the bottom is well set.
- Flip gently and continue cooking while basting with the saffron butter; the skewers should be browned in places, juicy in the center, and fragrant.
- Grill the tomatoes alongside until the skin blisters and the flesh softens slightly, then quickly warm the lavash through contact with the heat.
- Serve the koobideh immediately with the grilled tomatoes, lavash, sliced red onion, fresh herbs, and the remaining sumac for sprinkling.
Nutrition
Per serving
- Energy
- 678 kcal
- Protein
- 33.05 g
- Carbohydrate
- 23.48 g
- Fat
- 49.57 g
- Fibre
- 2.71 g
- Calcium
- 24.91 mg
- Iron
- 1.13 mg
- Magnesium
- 16.79 mg
