How To Make Iraqi Shesh Kabab Kofta الكباب العراقي
- 6 years ago
Ingredients :
-Ground beef 80% lean or 1/2 ground beef and 1/2 lamb or 3/4 beef and 1/4 lamb. Depend which flavor you prefer to be more noticeable.
-Small onion chopped very fine about 1/4-1/2 cup for every 3 pound ground meat.
-Salt to your taste. Every 1 pound 1 tsp salt.
-Black pepper just a little bit.
-About 1/4 cup chopped parsley (optional) The authentic kabab doesn't have it.
You will also need big wide skewers special for this kind of kababs. You can find them in the Middle Eastern or Iranian stores.
Steps:
-Mix all the ingredients together well and cover and refrigerate for about 1 hour.
-Form a small ball then work the meat evenly along the skewer like cylinder shape. Wet your hand if needed. It make your job easier. Then dimple with your thumb and pointing finger pressing both on the meat every inch or so to make the famous kabab shape that every body know. If you are not able to do it, just skip this step.
-Over BBQ gas or charcoal which is the traditional way to cook it, cook it on high heat for a few seconds just so the meat hold itself then flip it immediately. This step is important to insure the meat will stick on the skewer and will not fall out.
-Make sure to flip every time until both sides are light brown.
-Server over Rice or bread.
-Ground beef 80% lean or 1/2 ground beef and 1/2 lamb or 3/4 beef and 1/4 lamb. Depend which flavor you prefer to be more noticeable.
-Small onion chopped very fine about 1/4-1/2 cup for every 3 pound ground meat.
-Salt to your taste. Every 1 pound 1 tsp salt.
-Black pepper just a little bit.
-About 1/4 cup chopped parsley (optional) The authentic kabab doesn't have it.
You will also need big wide skewers special for this kind of kababs. You can find them in the Middle Eastern or Iranian stores.
Steps:
-Mix all the ingredients together well and cover and refrigerate for about 1 hour.
-Form a small ball then work the meat evenly along the skewer like cylinder shape. Wet your hand if needed. It make your job easier. Then dimple with your thumb and pointing finger pressing both on the meat every inch or so to make the famous kabab shape that every body know. If you are not able to do it, just skip this step.
-Over BBQ gas or charcoal which is the traditional way to cook it, cook it on high heat for a few seconds just so the meat hold itself then flip it immediately. This step is important to insure the meat will stick on the skewer and will not fall out.
-Make sure to flip every time until both sides are light brown.
-Server over Rice or bread.