This simple dish is made after a labor of love massaging the meat. Thank you to my friend Jen for introducing me to this lovely Persian dish!
- 1 1/2 lb ground beef (fattier 80/20 is more tender but 90/10 is ok too)
- 1/2 lb ground lamb
- 2 large onions (put in food processor until liquified, then drain juice from onion w coriander. Reserve pulp and discard onion juice. Blender makes it too fine; box grater is too chunky.)
- Salt and pepper to taste (approximately 3tsp salt, 2 tsp pepper)
- 1 tsp baking soda
- Combine ground beef, ground lamb, onion pulp, salt, pepper and baking soda.
- “Massage” meat for a least 20-30 minutes – do it purposefully w love 😉
- If cooking as a patty, you can cook right away over medium heat in its own oil. (Fry a tiny piece first to check salt or pepper)
- If cooking with kabob skewers, meat must be refrigerated overnight or at least 2 hours then brought to room temp before molded on to skewers.
- Grill kabob at Hi heat while continually turning skewers.
Enjoy with basmati rice and grilled tomatoes!
Basmati rice is made with a spoon of oil and chunk of butter. The rice browns at the bottom and creates an interesting different taste and texture!