Chopped Meat Kabobs - Kabab-e kubidehTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 5 minutes
Cooking time: 8 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:140.8 kcal
Proteins:15.1 g
Fats:7.7 g
Carbohydrate:2 g
Fibers:0.3 g
Sugar:0.8 g
Cholesterol:63.7 mg
Sodium:70.4 mg
Calcium:16.6 mg
Energy:207 kcal
Proteins:22.2 g
Fats:11.3 g
Carbohydrate:2.9 g
Fibers:0.5 g
Sugar:1.2 g
Cholesterol:93.6 mg
Sodium:103.5 mg
Calcium:24.4 mg
SIMILAR RECIPES
Lamb Meatballs Stuffed with Grapes and Cumin
Lamb Kebabs, Shish Kebabs
Lamb Souvlaki - Greek-Style Marinated Lamb Skewers
Lamb Brochettes (Qodban) Marinated in Spices
Lamb Chops with Thyme and Mint Vinaigrette
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
450
g
finely ground lamb, beef or veal
1
onion, minced
salt, pepper and turmeric
5
ml
lemon juice
5
ml
baking soda
1
bea10 egg (optional)
15
ml
oil
60
g
bread crumbs (optional)
METHOD
- Combine all the ingredients (ideally, it is best to combine all the ingredients and let them stand in the refrigerator for a few hours, but this is not absolutely necessary);
- divide the mixture into 12 portions;
- using your hands, press each portion around the skewer to form a cigar shape (see photo);
- place on the grill and cook for 3-4 minutes on each side.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
Traditionally chopped lamb was used to make these brochettes; these days, ground veal is often used, or failing that, beef.
The secret is to chop the meat very finely, so that it adheres well to the skewers. Personally, I put all the ingredients into a food processor to obtain a kind of coarse purée, which makes the whole operation much simpler. For ground beef lovers, this is a very easy way to give the meat a new twist in taste and texture.
Traditionally the meat is taken off the skewer using a pita bread or a piece of flat Iranian bread. It is then sprinkled with sumac, a spice that has no real taste of its own, but which brings out the taste of the brochette wonderfully. The kabobs can be served with Iranian bread or with hot white rice into which you have melted a knob of butter.
