With the fresh air and the nice days of spring ahead one of the great dishes to make outdoors is kabab. There are a variety of kababs such as koobiedeht (ground meat kabab), barg kabab, or chicken kabab to name a few. 

 

Since we haven’t had a chance to assemble the new grill yet, therefore I have to settle for kabab deegi (stove- top pan kabab) for now. I don’t know of any Iranian who doesn’t know how to make kababs. I think the love of a good kabab along with the method of preparation and cooking was passed down to us through our genes from generation to generation! However, this recipe is for people like my daughter who one day might get tired of eating campus food and may want to try to make something quick, simple and delicious such as this kabab. 

 

Usually, we use 2-4 pounds of ground meat (ground beef, lamb or a combination of the two) for the flat metal skewer grilled kabab. Always making sure that there is enough food for everyone in the family and also having enough to serve an uninvited neighbor or a guest who happens to drop by unexpectedly. I must say this has almost never happened to me here, but it was very common back then when I was growing up in Iran. I have reduced the amount to serve 2-4 people. It doesn’t take very long to cook the meat on the stove and you can also cook it in the oven.

 

 

Ingredients:

 

1 pound ground meat (beef, lamb or combination of the two)  

1 medium sized onion grated, discard juice

1/2 tablespoon turmeric,  

1/4 teaspoon powdered saffron dissolved in 2 tablespoons of hot water

Salt and pepper to taste

Somaq for seasoning

 

 Method:

 

In a mixing bowl combine all ingredients and knead well or use the food processor.

Choose a medium sized fraying pan and flatten the mixture into the pan, starting at the center and working it to the outer edges. 

Place the pan on the stove for 20-30 minutes on medium heat. Once the bottom is browned, cut the meat lengthwise into strips (or if you prefer like pizza slices) and then turn them over one by one to cook the other side.

Sprinkle some sumac powder (available in Iranian grocery stores) on the kabab. Serve with rice, grilled tomatoes, sliced onions and yogurt drinks (doogh).

 

Enjoy!