Persian Lamb and Beef Kebabs-Kubideh-Iran
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Source: Barbecue Bible--Steve Raichlen
| 1 pound | gound lamb |
| 1 pound | ground round |
| 2 teaspoons | salt |
| 1 teaspoon | black pepper, freshly ground |
| ½ teaspoon | Baking Soda |
| 1 large | onion, peeled |
| Pita bread |
Place the lamb, beef, 2 teaspoons salt, 1 teaspoon pepper, and the baking soda in a large bowl and stir to blend. Transfer the mixture to a large heavy saucepan. Set the saucepan over very low heat and knead the mixture with your hands until it’s warmed through and very smooth, about 5 minutes. Remove from the heat.
Cut the onion into 1 inch chucks, then grate it through the next-to-smallest holes of a four-sided hand grater or process it in a food processor, you should have about 1 cup grated onion. Add the onion to the meat mixture in the saucepan and knead again, this time off the heat, until the onion is thoroughly mixed in, another 5 minutes.
Line a baking sheet with plastic wrap. Divide the mixture into 8 equal portions. Lightly wet your hands with cold water, then, starting about 1 inch from the tip of a skewer, mold each portion around the skewer to form a flattis sausage 11 to 12 inches long and 1 inch wide. Using the fore- and middle fingers of one hand in scissors fashion make a series of shallow ridges the length of the sausage, perpendicular to the skewer. Place each kebab as it is made on the prepared baking shet, then cover loosely with plastic wrap and refrigerate for 1 to 2 hours.
If desired set up the grill for grateless grilling. Preheat the grill to high.
When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned an cooked through, 6 to 8 minutes in all.
Use a lavash to protect your hand as you slide each kubideh off its skewer onto a plate. Serve accompanied by lavash.
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