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Kubbedah Kabob Recipe

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This recipe for Kubbedah Kabob, by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam (King) & Greg Brewer
Added: Saturday, September 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb hamburger
1 medium onion minced, drained

Directions:
Directions:
Mix hamburger and onion together thoroughly. Be sure and squeeze them together.

The idea is get the mixture to form around cooking swords. If you don't have swords make long, thin (1") bands with the meat.

Very hot grill. Cook over grill until done. Serve with rice and Persian salad. Season with Sumac

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
If you use the swords, you won't want to use lean hamburger, probably 70-30 as it will make it stick to the swords better. The less moisture in the onions the better as well.

Sometimes we serve with grilled tomatoes and onions and we have also used canned diced tomatoes on the rice.

Another dish learned from Roy Shojaee from Iran.

 

 

 

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