Persian Beef Kebabs or Koubideh (pron. Koo bee day)
2 lbs. Ground Beef, chuck
1 yellow onion, grated
2 tsp. toasted ground cumin
2-4 Tbl. Italian parsley, minced
Salt and pepper
- Place ground beef in food processor and process until it is softer and smooth. Transfer to a bowl and knead in the rest of the ingredients.
Test a small piece by sautéing it and taste for seasoning.
- Form into flat sausage shapes and let chill until firmed up a bit, 30 min at least. These can be shaped around flat metal skewers and grilled, as is traditional in Persian culture or done without the skewers at all.
- Lightly oil with grapeseed oil and grill on medium hot grill.
© 2014 The Chopping Block Cooking School