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Persian Beef Kabobs Recipe

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This recipe for Persian Beef Kabobs, by , is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Renee Tabari


1 medium onion peeled and grated
3 lbs lean ground beef
4 cloves garlic peeled and finely chopped
2 tbsp finely chopped parsley
1 tsp kosher salt
1 tsp ⁄2 freshly ground black pepper
1 tsp ground turmeric
1 tsp paprika
Ground sumac optional
1 lemon optional

Grate the onion (See Note 1) and place onion in a sieve set over a bowl to drain. Press and squeeze out all the excess water. Discard onion juice or save for soup or other use. In a bowl add the ground beef, shredded onions, garlic, parsley, kosher salt, pepper, turmeric, paprika, and mix well. Divide meat mixture evenly into eighths and form the meat onto 8 skewers, molding and flattening meat around skewer to make each kebab about 8" long. (See Note 2) If not using skewers, shape meat into eight 8" hotdog/sausage shapes. Set kabobs aside.
Clean your grill and heat to 350F. Oil your grill so these don't stick. Place the skewers on grill and cook until browned on each side and cooked through, 34 minutes per side. Allow meat to rest for 3-5 minutes and sprinkle with a little ground sumac or squeeze of lemon. Serve immediately.

1. use a four sided cheese grater placed in a bowl to catch all the juice.
2. If the meat mixture is room temperature the meat sometimes does not hold it's shape. If so, refrigerate to firm up and then mold on to skewers. To form meat around skewer, I hold an oval shape of the meat in my hand and with other hand slowly pierce the meat through with skewer. Using my index and thumb, encircle meat. Pinch and squeeze the meat along the skewer, molding and flattening meat to make each kebab about 8" long.




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