Summer is here and the grilling is easy. Really. These Beef and Lamb Kabobs come together in now time and when paired with steamed rice and a traditional, chilled Shirazi Salad you are set. If ground lamb isn’t to your liking, just omit and double the ground beef.
I’ve been making these Beef and Lamb Kabobs for years now and sometimes I make a saffron butter and baste these as they grill. For today’s post I’m keeping things easy and quick, by giving you my go-to kabob recipe that’s sure to please and what’s great is you probably have all the ingredients in your pantry right now.
Sadly times are such where I don’t see Dave and I traveling all too soon to Iran or Iraq let alone Syria, but these countries fascinate me and not just for their historical sites and relics. I’ve found when traveling people are people every where and wish we could all get along. I don’t get into politics or religion here, it’s about the food and when we travel, WE EAT. I love hanging out with locals and trying new things. A big shout out to some of my Middle Eastern readers out there, I just love your foods and culture.
A dear friend gifted me Ottolenghi’s book, Jerusalem recently. The foods of the Jerusalem are wonderful as are Palestine’s and the Levant (namely Cyprus, Egypt, Iraq, Israel, Jordan, Lebanon, Palestine, Syria, and Turkey). It’s probably one of my favorite areas culinary wise. I’m often posting recipes from that region to assist in those not familiar and hope you enjoy them.
Whether you call these kabobs, kababs or kebabs, who doesn’t love something skewered and grilled? With that lovely caramelization, the charred flavor and taste of the grill. These are perfect, quick to make and on the table in no time.
This type of kabob hails from Persia and is known as koobideh, pronounced koo-bi-day. Kubideh, koobideh or kūbide, however you choose to spell it, is a Persian meat kabob which is made from ground lamb, beef or chicken, often mixed with different spices, fresh chopped parsley and onions.
I personally like the combination of beef and lamb mixed together. I add the ground meats, shredded onions, garlic, parsley, kosher salt, pepper, turmeric, and paprika, and mix well. The trick I was missing for years was the grated onion and turmeric. After confirming this with a butcher at my local Middle Eastern market, we’ve been enjoying these for some time now.
These are so good, not just hamburger on a stick, either! Sometimes I like to wrap a warm pita or flatbread around the meat, pull it off the skewer and eat. Either way, you will be sure to like these.
A nice squeeze of fresh lemon on top of these Beef and Lamb Kabobs finishes them off and are delicious served alongside a Shirazi Salad with Chickpeas that is quick to put together, healthy and refreshing. If you have ground sumac, by all means sprinkle that on top as well. It is a lemony flavored spice that is traditionally used post grilling on these. Enjoy!
- 1 medium onion peeled and grated
- 1 lb ⁄2 lean ground lamb
- 1 lb ⁄2 lean ground beef
- 4 cloves garlic peeled and finely chopped
- 2 tbsp finely chopped parsley
- 1 tsp kosher salt
- 1 tsp ⁄2 freshly ground black pepper
- 1 tsp ground turmeric
- 1 tsp paprika
- Ground sumac optional
- 1 lemon optional
- Grate the onion (See Note 1) and place onion in a sieve set over a bowl to drain. Press and squeeze out all the excess water. Discard onion juice or save for soup or other use.
- In a bowl add the ground beef, lamb, shredded onions, garlic, parsley, kosher salt, pepper, turmeric, paprika, and mix well. Divide meat mixture evenly into eighths and form the meat onto 8 skewers, molding and flattening meat around skewer to make each kebab about 8" long. (See Note 2) If not using skewers, shape meat into eight 8" hotdog/sausage shapes. Set kabobs aside.
- Clean your grill and heat to 350°F. Oil your grill so these don't stick. Place the skewers on grill and cook until browned on each side and cooked through, 3–4 minutes per side.
- Allow meat to rest for 3-5 minutes and sprinkle with a little ground sumac or squeeze of lemon. Serve immediately.
2. If the meat mixture is room temperature the meat sometimes does not hold it's shape. If so, refrigerate to firm up and then mold on to skewers. To form meat around skewer, I hold an oval shape of the meat in my hand and with other hand slowly pierce the meat through with skewer. Using my index and thumb, encircle meat. Pinch and squeeze the meat along the skewer, molding and flattening meat to make each kebab about 8" long.