Special thanks to Hanif Bayat for use of his pictures. His site on Iranian food is here: http://www.hanifworld.com/Sofreh.htm
- 1-1/4 to 1-1/2 ground lamb or beef. For beef, use 80/20 or 85/15. Anything leaner will not be good!
- 2 large onions
- 1 large beaten egg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1 tablespoon sumac (can be skipped, but you shouldn’t)
The first step is to deal with the onions. I know two large onions sounds like a lot, but that’s what’s called for. The onions need to be grated or pureed and drained. I find the easiest way is to roughly chop the onion and place it in a blender or food processor with enough water to get a puree going. You might have to do this in two batches. A food processor can probably do this without extra water. You can also use a grater and do it by hand. That would be the traditional method but your eyes and hands will appreciate the blender method. 🙂
Then put the onion puree onto a strainer or very fine colander and let the juice and water drain out. You should let it drain at least a half hour. Shake it around a bit during this time. It should be fairly dry and not dripping before moving to the next step.
Next you just mix all the ingredients together and let sit in your refrigerator for at least 2 hours, 4-6 is even better.
For the grilling I will offer a couple options. If you have thick (wide) skewers, you can work the mixture on to the and grill. (see picture) If you do it this way, make sure you turn them often because if you cook one side all the way, the raw side will not be strong and the meat will fall off the skewer into fire–not good eats.
Before I had said skewers, I formed patties and grill like funny shaped burgers. I cut into long slices after grilling. Garnish with cilantro and serve with naan and tzatziki sauce.
Thanks again to Hanif Bayat for having some awesome pictures. Check out more of his kebab pictures right here: http://www.hanifworld.com/Kabab.htm