Beef Koobideh

Ingredients

• 1 kg ground beef (80/20 fat ratio) (80/20 fat ratio is essential for juiciness)
• 2 tsp sumac
• 2 tsp black pepper
• sea salt (to taste)
• 1 tbsp ghee (melted)
• 1 tbsp saffron (diluted in water)

Steps

1. 1

   In a large mixing bowl, combine the ground beef, sumac, black pepper, and sea salt. Knead the mixture thoroughly with your hands for several minutes until the meat becomes sticky and tacky, which helps the kebabs hold their shape.

2. 2

   Divide the meat mixture into equal portions and mold them onto flat metal skewers, pressing firmly to ensure they are secure and even.

3. 3

   Mix the melted ghee with the diluted saffron to create a basting liquid.

4. 4

   Preheat your grill or a grill pan over medium-high heat. Place the skewers on the grill and cook, turning occasionally, until the beef is browned and cooked through, about 10-15 minutes.

5. 5

   During the last few minutes of cooking, brush the kebabs generously with the saffron-ghee mixture for added flavor and color.

6. 6

   Remove from the heat and serve hot with rice, naan, and a fresh salad.

Notes

Ensure the beef is cold when you begin mixing to keep the fat from melting prematurely. If you do not have flat metal skewers, you can shape these into patties and pan-fry them.

Nutrition per serving

• main
• appetizer
• high-protein
• grilled
• persian
• ramadan
• iftaar
• gluten-free